)8D8 







Class :S ^F<\1^ 
Book_JllIlL 
Copyright]^'' 

COPYRIGHT DEPOSre 



,^ 



STANDARD'BRED 


>j3r 


ORPINGTONS 


Black, Buff and White 




Their Practical Qualities; The Standard Requirements; 


How to 


Judge Them; How to Mate and Breed for Best Results, 


With 


a Chapter on New Non-Standard Varieties 


• 


J. H. DREVENSTEDT, Editor 




CONTRIBUTED TO BY THE BEST KNOWN AND 


MOST EXPERT BREEDERS AND JUDGES IN AMERICA 




FULLY ILLUSTRATED 




Text and Illustrations are Based on the Requirements of the 1910 Edition of the 


American Standard of Perfection 




PRICE, SEVENTY FIVE CENTS 




PUBLISHED JOINTLY BY 




Reliable Poultry Journal Publishing Company, Quincy, Illinois 




American Poultry Publishing Company, Buffalo, New York 








copyright by 

Rkliablh Poultry Journal Publishing Company 

QuiNCY, Illinois 

1911 



)CI.A'^S4109 



m 




Table of Contents 



Pen of Black Orpingtons, .... Frontispiece 

Introductory, - page 9 --^ 

Chapter I pagh 

Orpington Type. - - 11 

Chapter II 

Orpington Origin, 19 

Chapter III 

Black Orpingtons, ----- 29 

Chapter IV 

Buff Orpingtons, --.-......35 

Chapter V 

White Orpingtons, -- - - - - - - - . 47 

Chapter VI 

Non-Standard Varieties, ---.--... 55 

Chapter VII 

Orpingtons as Exhibition Fowls, -..-... gg 

Chapter VIII 

What Breeders Say, 69 

Chapter IX 

Orpingtons as Utility Fowls, --...... 72 

Chapter X 

Conditioning and Training Fowls for Exhibition, .... 76 



INTRODUCTORY 











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HIS BREED BOOK, devoted to the Orpington race of domesticated poultry, is the 
first and most complete of its kind published in America. England has produced 
many Standard-bred varieties of superior merit and surpassing beauty in the past, 
but we have no hesitation in stating that its newest production, the Orpington, 
is the most universally popular breed ever originated in Great Britain. Not only in 
England, but in Australia, Canada, and the United States as well, are Orpingtons enjoying un- 
bounded popularity. The intrinsic merit of the Orpington fowl for utilitarian purposes, its 
commanding size and solid type, combined with beauty of plumage, are invaluable assets that 
assure its permanent popularity. 

That a book giving an authentic history of the origin of the Orpington, its develop- 
ment as a Standard-bred fowl, its value as a layer and meat producer, and a description of its 
fine exhibition points, with proper illustrations for mating, breeding and judging all varieties 
of Orpingtons, is needed, is obvious. 

In undertaking the task of compiling a book of this character, I did it with a feeling of a 
responsibility greater perhaps than the results may show, but readers can rest assured that a 
careful research has been made into the history of the breed from its origin to its final de- 
velopment into three Standard and eight non-Standard varieties. For most of the im- 
portant data relating to the above I am indebted to the Lewis Wright's "Book of Poultry," 
E. Campbell's book, "The Orpington And Its Varieties," both standard English works; 
also to letters and articles written by the originator, William Cook, Captain Gedney, Har- 
rison Weir, Wallace P. Willett, and others. 

To the Reliable Poultry Journal, American Poultry World, D. E. Hale, A. O. Schil- 
ling, and many prominent American breeders of Orpingtons grateful acknowledgment is due 
for their valuable contributions to the different chapters of this book. Special attention is 
directed to the beautiful illustrations by Franklane L. Sewell, Arthur O. Schilling and I. W. 
Burgess. This art work is one of the great features of this book, unrivalled and unapproachable 
in beauty of design and finish. 

Having made a study of the Orpington fowl as a judge at the earlier exhibits held at Mad- 
ison Square Garden Shows, New York, and at other large shows in the East, South and Canada 
up to the present day, the task has been a congenial one and the conclusions arrived at are the 
result of an impartial judgment of the facts as they appeared to me. That "The Orpingtons" 
will prove a valuable aid to breeders of one of the most popular breeds in the world is the sin- 
cere wish of the undersigned. 

J. H. DREVENSTEDT. 
New York, 1910. 




THE FAMOUS PEN OF WHITE ORPINGTONS SOLD FOR $7,500.00 TO MADAME PADEREWSKI 

BY THE KELLERSTRASS FARM. 



CHAPTER I 



Orpington Origin 

Anihentic History of Ihe Origia of Black, Wliite, Buff, Spangled and Jubilee Orpingtons— Black Orpington 

First Produced and Exhibited in America in 1890 — Claims of Other Originators in Producing Buff 

and White Orpingtons — History of the Different Knglish Strains of the Three Standard 

and the Eight Non-Standard Varieties of Orpingtons 



Dreveastedt 




IWENTY years ago Orpingtons were exhilj- 
ited in America for the first time, the Single 
Comb Black Orpington being the original 
variety shown. It was the first of a dis- 
tinctly new breed of fowl originated in 1886 
by William Cook of Orpington. County of 
Kent, England, whence Orpingtons take 
their name. Being "English, you know," it 
took .American poultry breeders some years to become 
interested and enthusiastic over Orpingtons. Objections 
to fowls with black 
legs and white skin 
were lodged against 
Black Orpingtons and 
later the white or 
pink legs and white 
skin of Buff and 
White Orpingtons 
was considered a ser- 
ious market handicap, 
as American markets 
demanded yellow- 
skinned and yellow- 
legged poultry. So 
the doom of the 
Orpingtons was pre 
dieted before breed- 
ers on this side of 
the Atlantic became 
acquainted with the 
good qualities of tlii^ 
new English race of 
fowl, or realized that 
a master hand at pro 
moting and advertis- 
ing new breeds was 
at work in England, 
.Australia and .\mer- 
ica, boosting the breed 
he originated, by lav- 
ish use of printer's ink 
which included much 
free advertising for 

himself — for the originator was a clever writer on poultry 
topics, as well as a very shrewd breeder and dealer. The 
superior qualities of his Orpingtons were "laid on with a 
thick brush," the defects he kept in the background. The 
result of all these persistent and insistent claims of su- 
periority over all other breeds is that Orpingtons are 
today the most popular fowl in England and have made 
such rapid strides toward popularity in this country, 
notably in White Orpingtons, that they have become dan- 
gerous rivals of the American Plymouth Rocks, Wyan- 
dottes, Rhode Island Reds and Leghorns. The originator, 




THE LATE 
Originator of tlie 



William Cook, died in 1904, at a time when Orpingtons 
were beginning to boom rapidly, thanks to the late and 
lamented Mr. Cook and the hustling and able efforts of 
Wallace P. Willett of East Orange, K. J., editor and 
publisher of "The Orpington." This was before the day 
of Owen Farms, Ernest Kellerstrass and other "big guns" 
of the Orpington fancy of today, Charles Vass, Dr. Paul 
Kyle, Wallace P. Willett, Frank W. Gaylor and William 
Davis being the pioneers in the early Buff Orpington 
clays; but when Mr. Cook appeared at the Madison Square 

Garden, New York, 
in 1903 with a great" 
string of English 
Orpingtons and re- 
ceived fulsome i)ress 
notices in the daily 
papers of his exhib- 
its, arranged in a 
clever manner at one 
end of the big show 
arena, the real Orp- 
ingttui liooni in the 
1-' n i t e d States and 
Canada was launched, 
.\s an advance agent, 
William Cook was in 
a class by himself; as 
a salesman he was a 
■-tar, the prices real- 
ized hy him for Orp- 
ingtons at that mem- 
iirable show being 
exceedingly high. The 
purchasers were men 
of wealth, a^ a rule. 
who realized that 
aside from the fancy 
end, it would be a 
good business invest- 
ment as well. .\ study 
cif the comparative 
growth in popularit}' 
of Orpingtons in D. 
E. Hale's article on another page of this book, will justify 
the judgment of these shrewd fanciers who bought at that 
time. 

Orpingtons First Exhibited in America in 1890 

Single Comb Black Orpingtons were first exhibited at 
the show of the Massachusetts Poultry .-Association, held 
in Boston in 1890. Single Comb Buff Orpingtons were 
first exhibited at the Madison Square Garden Show, New 
York, in 1899, twelve single entries and one pen being the 
total. In I90I the entries increased to nineteen single and 



WM. COOK, 
Orpington Fowl. 



THE ORPINGTONS 



13 



one pen of Buff Orpingtons, Charles Vass, Wallace P. 
Willett and Doctor Paul Kyle being the exhibitors. At 
New York in 1909-10 157 Single Comb Buff, 122 Single 
Comb Black, 134 Single Comb White, 17 Diamond Jubilee, 
5 Spangled, 25 Rose Comb Buff, 13 Rose Comb Black and 
5 Rose Comb White Orpingtons were exhibited, making 
a total of 478 Orpingtons — a remarkable showing for a 
breed of English origin in a country where there was 
supposed to be little demand for poultry with white skin 
and white or black shanks. 

Early Orpington History 

Wallace P. Willett of East Orange, New Jersey, sends 
us the following interesting data relating to the early his- 
tory of the Orpingtons: 

"I have been keeping fancy fowls as a hobby not as a 
business, except in certain instances, for the past lifty 
years, and have handled in that time almost every name- 
able breed from the Shanghai, my first purchase in the 
eighteen fifties, up to the present time. I was always on 
the lookout for something new and promising in the poul- 
try world — at home and abroad. When the Anconas 
started to boom in England I brought them here and 
trap-nested them for four years or more, but gave them 
up as not filling the bill for an all round purpose fowl. 

"The October, 1897, number of Farm Poultry printed 
a picture of Wm. Cook and of his Black and Buff Orping- 
tons and the editorial correspondence of A. F. Hunter, 
who was then visiting poultry plants in England, gave an 
interesting account of meeting Mr. Cook, who personally 
showed him about his poultry farm near Orpington vil- 
lage. Mr. Hunter said that Mr. Cook's business included 
the shipment of 10,404 sittings of eggs in nine months. 
This and more written by Editor Hunter gave me the 
Orpington fever at once and I immediately entered into 
correspondence which resulted in one importation early 
in 1898 of Black, Buff and White Orpington eggs, direct 
from Mr. Cook's farm, from which my first Orpington 
chicks of these varieties were hatched. I made a second 
importation by steamer in September of the same year. 
Up to that year, 1898, no Buff or White Orpingtons had 
been brought into the United States, but perhaps a dozen 
Blacks had come in. 

"Daniel Love exhibited a Black cock and two hens at 
Worcester, Mass., in January, 1891, and Wm. McNeil, 
London, Canada, entered one Black cockerel at the Boston 
show, in 1897. Four Blacks were exhibited at New York, 
in 1896 by C. S. Williams, New Jersey, and five Blacks 
were shown at New York, in 1898, by Geo. M. Shaw. 

"A careful examination of poultry records shows no 
other entries at poultry exhibitions in the United States. 
The few Black Orpingtons exhibited had not caused the 
breed to make much progress here. 

"In 1898 C. E. Vass, Washington, N. J., brought over 
a pen of ,Buff Orpingtons from "a successful breeder in 
England," not from Wm. Cook direct, and exhibited them 
at Mount Gretna, Pa. This was the first exhibit of Buff 
Orpingtons in America. 

"In September, 1898, R. S. Temphn, Colla, Ohio, ad- 
vertised 'A few Buff Orpington pullets wanted in ex- 
change for one or two cockerels.' 

"In 1899 Mr. Vass made two entries at Boston and he 
and his neighbors made seventeen entries at New York. 
At Philadelphia in 1899, there were two exhibited and this 
is the record of Buffs up to January, 1900. 

"The exhibits of 1899 served to call attention to their 
merits and there was quite a little demand for Orpington 
eggs. At the New York show, in 1900, there were some 43 



entries. The writer made his first exhibit at this show, 
entering two Blacks and two Buffs, winning two firsts on 
Blacks but nothing on Buffs. The 'Cook Type' of Buffs 
had not been judged before and differed somewhat from 
the 'Vass Type' which had already been judged. It was 
the only type known previous to the showing of the 
'Cook Orpingtons' but the latter came to the front im- 
mediately after." 

William Cook's Story of the Origin. 

In 1890 Mr. Cook contributed several articles to the 
English poultry press, which purport to give the true 
origin of the Black Orpington — the pioneer of this new 
breed — at the same time setting forth in bold relief the 
claims of its being the possessor of the finest flesh and skin 
in existence. As a matter of history we give William 
Cook's own story of his object in creating the Orpijigton 
fowl, as follows: 

"I have heard it said by some persons when going 
around a big poultry show that there are so many useful 
varieties, it is difficult to decide which breed of fowls to 
go in for. It certainly is puzzling to an amateur, and 
even those who have kept fowls for years, when thej' 
make a change in their breed are somewhat in a fix as to 
which is the best for them to go in for. Those who have 
kept a breed successfully for years are loud in their praises, 
and say they are the best breed which can possibly be 
kept (and very often they have not kept any other breed 
at all). It is usually the amateur poultry keepers who are 
so enthusiastic over their results. Unfortunately many 
practical men and women will not take the trouble to 
place their poultry results on record, by writing to say 
how they have obtained such results, etc. I have heard 
some say: 'If we tell others of our success and mode of 
working they will be as wise as ourselves.' Since poultry 
papers have become so popular the truth of the old adage, 
'Giving does not impoverish,' has been proved. There is 
a class of people who say that We have enough breeds of 
poultry as it is, without making any fresh ones. The 
Americans, however, have not paid any heed to murmur- 
ings, but have kept pace with the times, and have brought 
out some breeds of poultry which have been much ap- 
preciated, not only in America, but throughout the world, 
and perhaps mure in this England of ours than in any 
other part of the globe. The Plymouth Rock originated 
in America, and no breed has held such a reputation as a 
useful fowl all through England as the Plymouth Rock. 
The Americans saw that they went well, and they soon 
had another for us, viz., the Wyandotte. This breed 
has taken fairly well, and has been much improved since 
its arrival in England; but what the Americans believe 
to be perfection the English object to. They think that 
a good yellow skin is the best for table fowls to possess, 
whereas English customers like to see a nice white skin 
on fowls, especially when they have to go through the 
markets. 

"I may mention here that I have had many years' ex- 
perience in crossing fowls, and I have tried as many as 
fifty crosses in a year, for the purpose of testing which 
cross is the most suited to various circumstances. I used 
to have birds at different parts of the country, so as to 
enable me to try experiments with the various breeds and 
their crosses, and this I did for many years, but had not 
at that time the least idea of publishing the result. The 
idea did not enter my head until after I had had twenty 
years of experience in this line.' I commenced very young. 
To try so many crosses I had, of course, to use pure va- 
rieties of almost every breed, and in doing so I had a fair 



H 



THE ORPINGTONS 



opportunity to judge which were the best pure breeds. I 
have found good layers of every breed, and I have never 
yet kept any breed of fowls some of which did not lay all 
through the winter months. In this way I proved that the 
laying powers of the fowls are not so much regulated by 
the breed as by the strain. I found that the Plymouth 
Rock stood at the head of the list, for laying and table 
qualities combined, for some years, but an idea occurred 
to me that I could improve even on this. I will mention 
(1) how I did it, and (2) why. I believed that a better 
all round fowl could be produced for laying and table pur- 
poses, which would at the same time suit the public. 
I found out, by visiting many exhibitions and poultry 
yards, that some liked the Minorca fowls, but that their 
white-shelled eggs and big combs, which so soon get frost- 




BL.\CK ORPINGTON I'OCKKREL— ENGLISH-AMERICAN 
TYPE 

Picture shows first prize Black Orpington cockerel at Mad- 
ison Square Garden, December. IWS-January, 1909. as exhib- 
ited by Wm. Cook & Sons, Kent, England and Scotch Plains. 
New Jersey, U. S. A. The Cook Farm at Scotch Plains is in 
charge ot Percy A. Cook, eldest son of the late Wm. Cook, 
principal originator and early promoter of all varieties of 
the Orpington fowls. 

bitten, were drawbacks to them. Then others fancied the 
Langshan, but did not like the feathers on their legs. 
Some had a fancy for the Black Rocks, but as they were 
only sports from the speckled, and not an established 
breed, they did not take as they otherwise would have 
done. I took this all ir., and resolved that from these 
three useful breeds 1 could and would produce a bird to 
suit the public. I took the three breeds, and commenced 
mating Minorca cocks with Black Rock hens, then Lang- 
shan cocks to the above hens. I may mention that I used 
birds which exhibitors would have termed 'useless' — 
Minorca cockerels with red in their ear-lobes, which caused 
them tn be unsuitable for breeding pure birds: the black 



Plymouth Rock hens thrown on one side by exhibitors as 
being sports only from the grey; and the clean-legged 
Langshans of no use whatever to breed birds such as were 
required by the standard of the Langshan Club at that 
time. Such birds as these were put on one side for laying 
purposes or for the pot. 

"Now, it is generally admitted by the breeders of all 
these varieties (Langshans, Minorcas and Plymouth 
Rocks) that the birds which I selected — the so-called 
'useless' ones — are the best layers of their kind. Take 
Minorcas, for instance, which have red or otherwise bad 
ear lobes. They are usually the finest birds and lay be- 
fore their more perfect sisters. Black Rocks frequently 
lay a month or six weeks before the speckled birds and 
they grow into the finest shaped birds also. 

"Langshans that come clean on the le.g are also the 
best layers. When I began to breed I started with four 
pens of birds so that I might have unrelated strains to 
avoid in-breeding, and then I only kept those which were 
the type which 1 had in my mind's eye. It is only by care- 
ful selection that a good bird or animal can be produced. 
This breed has been before the public for three and a half 
years, and they have made such rapid strides that they 
have increased and spread over the country with wonder- 
ful rapidity. Wherever a pen of birds or setting of eggs 
,U0, more are sent for. They are capital winter and sum- 
mer layers and very hardy, as they stand the wet and cold 
climates well. I have found them the best winter layers 
of brown eggs that I have ever kept, and hundreds of 
other breeders say the same. .At the same time they are 
very handsome fowls. The first year they were out I 
only exhibited two l)irds at Crystal Palace, two at the 
Dairy Show and two at Birmingham, and I received orders 
for them from all parts of England. I was not prepared 
for these orders and could not supply them. I only had 
about sixty stock birds on hand and could not spare any 
of these until after I had done breeding. 

"I sold about two hundred sittings of eggs from them 
the first year. Classes were provided for them in 1887, and 
they were acknowledged as a pure breed. The leading 
shows provided classes for them in 1888, including Crystal 
Palace, Dairy and Windsor shows and others. I may 
mention that in 1887 a club was formed, which did a good 
work in providing specials, etc., at the various shows 
for the further development of the breed. Of course, this 
interested secretaries in the variety and induced them to 
provide classes. 

"The Orpingtons have the finest flesh and skin of any 
fowl in existence, unless it is the Langshan, and they de- 
velop more quickly than do the Langshans or Plymouth 
Rocks: and if chickens of the three kinds are reared to- 
gether, it will be found that the Orpingtons will gen- 
erally grow right away from the others. I have seen cock- 
erels turn the scale at nine, nine and a half and ten pounds 
at six months old. They are spoken of by those who have 
tried them as the best of table fowls. Of course they 
have black legs, which is against them in the London mar- 
kets, but after a person has once dined off one he puts up 
with the black legs for the sake of the delicious meat, 
which is much the same as a young turkey's in flavor and 
color. As regards the eating part, I am sure no breed 
can surpass them. As I have said, they are splendid table 
fowls, good winter layers of brown eggs, and very hand- 
some in the bargain. My pens are always open for in- 
spection six days in the week. 

"The Orpingtons have single combs, standing erect 
in the cocks, and the hen's may either stand up or fall 



THE ORPINGTONS 



15 



over to one side; red face and ear-lobes, black beak, very 
broad breast and long breast bone; flesh white, plumage 
black throughout, with a splendid green sheen. The cocks 
have long tails, with very line hangers (feathers at the 
side of the tail.) They have a number of these feathers 
which give the birds a very graceful appearance. The 
tail should be carried well back, not straight up; the legs 
are black, and free from any tint of yellow, a little red, 
however, not being objectionable; four toes on each foot. 
The feet should be white underneath. The hens should 
in every way correspond with the male bird, except that 
the comb should be smaller. If it is' evenly serrated and 
straight, it may fall a little to one side. The tail, of course, 
is smaller." 

Origin of the Rose Comb Black Orpington 

Of the Kose Comb Black Orpingtons, also originated 
by Mr. Cook, the latter writes, in the same year: 

"LateU- another variet}- has been introduced; namely, 
the Rose Comb Orpington. This is a breed which stands 
right away from all the rest, and there is no other large 
breed of black rose combs in England. The Black Ham- 
burgs are small birds, with white ear lobes, and lay white 
eggs, whereas the Rose Comb Orpingtons lay brown eggs. 
I am often asked which of the two varieties — the Orping- 
ton and the Rose Comb Orpington — is the better to keep. 
My answer is, that it is more a matter of fancy, as they 
differ very slightlj- in regard to their useful qualities. The 
Rose Comb Orpingtons lay rather the more eggs, but they 
are not so lar.ge in size as the Orpingtons. The weight of 
eggs prodiicecl in a year does not vary, the quality of the 
flesh is equal, and also the fowls' appearance, except that 
thej- differ in the nuitter nf their combs. Many people, 1 



of the progeny came with rose combs. No notice was 
taken of this, and many were killed and eaten. Fortunately 
I got hold of a few, and bred from them, and I bought as 
many as I could about the country, until I had a nice flock 
together. Then I crossed them in the same manner as I 




ROSE COMB BLACK ORPINGTON COCK, 1890. 



lind, have an idea that the rose comb variety have Black 
Hamburg blood in them, but this is altogether a mistake. 

'".About fifteen years ago there were some Langshan., 
imported into England with rose combs. They were mated 
with Langshans with the orthodox single comb, but many 




ROSE COMB BL.\CK ORPINGTON HEN, 1890. 

had done to get the single comb variety, using the Rose 
Comb Langshan instead of the others. I wish my readers 
to understand that the rose comb is obtained by a freak 
of nature, and not from any existing breed of fowls. 
These freaks of nature are called 'sports.' 

All poultry keepers who have had experience in breed- 
ing rose comb breeds of fowls know that they do not all 
come with rose combs, although their parents all pos- 
sessed rose combs. The Rose Comb Orpington is not an 
exception to this rule, and being a newly-made breed, it 
can scarcely be expected, when an old established breed 
like the Black Hamburg throws birds with single combs. 
Of the cockerels also, a few come slightly mismarked with 
red feathers, instead of being black throughout, as they 
should be. Some people think it strange that the cockerel 
should be thus marked, but it is a frequent occurrence 
that when two black breeds are mated together, their 
progeny will throw red feathers in their hackles and 
saddles. 

"The Rose Comb Orpington cock should be black 
throughout, with a splendid green gloss upon the plumage, 
broad in the breast, and with a nice flowing tail, carried 
well back, black beak well curved, dark or hazel eyes, the 
former preferred, and a neat rose comb, closely fitted to 
the head, with a short spike at the back, red face and ear- 
lobes, black legs with white toe nails, four toes on each 
foot; the sole of the foot being white. The hen should 
match the male bird in all points, only the comb and tail 
are smaller. The chickens are very hardy and can be 
brought up in small runs^md often lay at six months old. 



16 



THE ORPINGTONS 



No one who has tried them is disappointed with them, as 
they fill the egg basket when the snow is on the ground." 

The Rose Comb Black Orpington cock and hen illus- 
trated on page 9 are reprints from the "Fancier's Gazette," 
England, 1890, and represent the Ideal Orpington of 
that time. As might be expected, there was much adverse 
criticism at that time over these newcomers in the poultry 
field, not only in England but in America. Our own com- 
ments on Mr. Cook's article were published in the Fan- 
cier's Journal, Philadelphia, Pa., July 19th, 1890, which 
read in part as follows: 

"Our information regarding this breed comes from a 
gentleman who visited the yards of the originator in Eng- 
land for the express purpose of buying Orpingtons. He 
was thoroughly disappointed in the latter, and stated to 
us that there was nothing uniform about the look of the 
birds. 

"In reading Mr. Cook's article one can plainly see the 
attempt to push these birds ahead of all other breeds. It 
is a transparent dodge to catch the usual dollar. They 
are so immensely superior to other varieties that about 
the only thing we can do is to invest at once and buy a 
few. The Black Java is one of the best fowls we have, 
and the Single Comb Orpington could scarcely be men- 




^ 



Winner of first prize ,newyoi?k,dk.19o7. 

bi?ed and owned by owen f-arm5.v1neya!?.dhaven,mas5. 



BUKK ilKi'l.XGTON PULLET— AMKRli '.AN 
TYPE 

tioned in the same breath with that thoroughbred fowl. 
The assertion that the Rose Comb Orpington fills a place 
of its own is erroneous, as we have a black Wyandotte in 
this country which will fully equal the Orpington in useful 
qualities and surpass it in breeding qualities. The Black 
Wyandotte is a true sport — not a cross. 

"In bolstering up the excessive good qualities of the 
Orpington the originator makes some very queer state- 



ments. He says: 'Take Minorcas, for instance, which have 
red or otherwise bad ear-lobes. They are usually the 
finest birds and lay before their more perfect sisters.' 
This will surprise many breeders who pin their faith on 
white ear-lobed birds as layers. The great records made 
by Hamburgs, Leghorns and Andalusians as egg-pro- 
ducers would, according to the above statement, be vastly 
improved if the white ear-lobes were bred out. He goes 
on to say: 'Black Rocks frequently lay a month or six 
weeks before the speckled birds, and they grow into the 
finest shaped birds also.' This is another surprise. Close 
observer, that Mr. Cook, but Plymouth Rock breeders will 
smile at the assertion. It reminds me of the statement 
made by a friend who bought some White Rocks. He 
claimed that they laid 'way head of the Barred,' but sub- 
sequently found out that he was breeding a cross-bred 
Leghorn-Brahma instead of a White Rock. 

"The most radical statement made is that 'Langshans 
that come clean on the leg are also the best layers.' Any- 
thing to boom the clean-legged, black, red ear-lobed Orp- 
ington will answer the fertile-brained originator. The 
feathers on the legs of birds have nothing to do with lay- 
ing eggs. If so we had better discard all feather-legged 
breeds." 

The above was written twenty years ago when we had 
the Missouri habit, "wanting to be shown," as well as hav- 
ing a membership in the Doubting Thomas Club. The 
world, especially the poultry world, moves rapidly, the 
scenery changing suddenly in unexpected places, so we 
must take of¥ our hat to the Orpington fowl today and ac- 
cord to William Cook the honor of having built not better 
than he knew, but what he knew in the beginning would 
prove a new and popular breed of poultry. 

Origin of Other Varieties of Orpingtons 

Although the general belief is that William Cook 
originated not only the Black Orpington, but also the 
Whites, Buffs, Jubilee and Spangled varieties, there are 
English authorities on poultry who dispute Mr. Cook's 
claim as the originator of the Bufif and White varieties, 
but accord him the sole credit of producing the Blacks, 
Jubilee and Spangles. Mr. Cook as far back as 1880, be- 
fore the Black Orpingtons made their appearance, was 
busy crossing White Leghorn cocks with Black Hamburg 
pullets, and mating the white pullets from this cross with 
White Dorking cocks; but it took him nearly ten years 
to get a perfect white fowl and eliminate the fifth toe of 
the Dorking, specimens of which he exhibited in 1889. 

In order to get the true facts regarding the origin of 
all the varieties of Orpingtons, D. E. Hale, Associate 
Editor of the Reliable Poultry Journal, made a careful 
study of the English poultry press and books and pre- 
pared a special article on the subject for this book. Ex- 
cepting Black Orpingtons, which are described by the 
originator in the preceding pages, the origin of all other 
varieties is clearly stated by Mr. Hale as follows: 

The Buff Orpington 

There has always been considerable dispute as to 
how the Buffs were originated. Mr. Cook claimed he pro- 
duced them by making the following crosses: He first 
crossed Golden Spangled Hamburgs with Buff Cochins. 
The offspring he crossed with dark or colored Dorkings; 
the progeny of this cross were bred back to Buff Cochins 
and produced the Buff Orpington. The following diagram 
will perhaps give a clearer idea of how the crosses were 
made: 



THE ORPINGTONS 



17? 



BuffOrp./""" 
1 Buff 



mb. Coch. Dork. Ck. / »-'' ^'"^■'^^- f Gold. Ham. Ck. 
Cochin H.OS I ""■"• Coch. P 1 .s I ^^ ^^^^ ^^^.^ 

There had been in existence for a long time a fowl 
that was raised mostly in the county of Lincoln and was 
known as Lincolnshire Buffs. Mr. E. Brown says as fol- 
lows: 

"Birds of a similar type have been personally known 
to us for more than twenty years, especially in the Spald- 
ing, Boston and Louth districts, under the name of Lin- 
colnshire Buff. They were, however, more of the Cochin 
type, due to want of definite aim in breeding and careful 
selection, but were, as a rule, white skinned and legged, 
and the great majority had feathers down the leg. Hence, 
what Mr. Cook states he had accomplished by specific 
matings, was already in existence, only needing the at- 
tention of breeders to secure uniformity and refinement 
of type. 

"Lincolnshire breeders regard the breed as having 
been formed thus: 

y . , . ■ n ^ f Buff Cochio Male 

LincolDshire Buff < „ , t\ \ ■ 

\ Dorking-Common Cross J Dorking 

I Common Fowl 
"Even if we accept the statement that some of the 
Buff Orpingtons were produced in Kent, there is an abund- 
ance of evidence that the great majority of many present- 
day Buffs are directly bred from Lincolnshire Buffs, without 
the slightest relationship to Mr. Cook's strain; or, as Mr. 
R. de Courcy Peele, in his book, 'Orpingtons and All 
About Them,' says: 'The foundation had been laid many 
years previous to Mr. Cook's time in the shape of the 
Lincolnshire Buff, a variety, if it may be so called, which 
has for many years been the acknowledged farmer's fowl 
in and about Spalding and the neighboring towns.' " 

Owing to the controversy which was carried on in 
England for some time, relative to the origin and name 
given the Buffs by Mr. Cook, and as we have never seen 
the matter explained in print in this country, we again 
quote from Mr. Brown's Book, "Domestic Races of 
Fowls," in order to give the American fanciers both sides 
of the question. We have heard how Mr. Cook originated 
his J3uffs; now let us see what others said about it. 

"Around the Buffs a fierce contest arose, not in re- 
spect to the qualities or the characteristics of the variety, 
but the name. It is not our purpose to go over this 
ground, as the doing so would be futile. Apart from all 
questions as to the claims put regarding the origin, as to 
whether — which is our belief — the Buff Orpington is a re- 
fined Lincolnshire Buff, as to whether Mr. Cook did not 
buy Lincolnshire Buffs before he introduced Buff Orpin- 
tons, as to whether he did not sell Lincolnshire Buffs as 
Buff Orpingtons, and as to whether birds identical and 
bred from the same parents have not been, and are still 
sold under both designations, there is an important ques- 
tion as to name. 

"When Mr. Cook brought out the breed in 1894 the 
Orpington Club protested strongly against the use of the 
name Orpington, and others did the same. The question 
was ably summed up by Mr. Lewis Wright in his book en- 
titled 'The New Book of Poultry,' as follows: 'A breeder 
might justifiably use any name he likes really open to 
him; but when a man has already appropriated the name 
of his residence to one breed, of which he tells us the com- 
ponents were A. B. and C, there are the gravest objections 
to his giving, years afterwards, the same name for merely 
trade and advertising purposes, to another breed which, 
according to his own account, has no particle of A, B, and 
C, but was built up of X, Y, Z.' 



"With these observations we absolutely agree, and the 
Poultry Club failed lamentably in recognizing the name 
under these conditions. 

"The thing is done, and cannot now be altered. The 
'canniness' which designed the coup has had its reward. 
But we feel that a grave injustice has been done to Lin- 
colnshire breeders. The advertising they would have 
reaped has gone elsewhere. 

"Fortunately 'a rose by any other name would smelf 
as sweet,' and nothing could injure the economic qualities- 
of the Buff Orpington, which proved to be very great. 

"No breed of fowl has attained so universal a popu- 
larity, in spite of the many disqualifications met with. 

"The demand for these birds grew so rapidly that it 
was impossible to meet it. 

"Large numbers of half-breed Buff Cochins and 
Dorkings were sold as Buff Orpingtons. 

"We have seen the progeny of high-priced birds sold 
as pure stock, of which 75 per cent were yellow-legged 
and feather-legged. Anything bearing the name 'BufF 
Orpington' was saleable, or as a Lincolnshire breeder 
wrote us, 'If I call my birds Lincolnshire Buff, I cannot 
get more than 4s. each for them; if I call them Buff Orp- 
ingtons, they readily sell at 10s. each.' 

"But that stage has passed. At first the resemblance 
between the Blacks and Buffs was more imaginary than 
real. Now the latter are longer in leg and more upright. 

"But the different types have been brought nearer to- 
gether. Even yet there is a tendency to yellow and feath- 
ered legs, but not nearly to the extent met with formerly.'" 

White Orpingtons 

Mr. Cook claimed to have originated the white variety 
by crossing White Leghorn males with Black Hamburg 
pullets. The pullets from this cross that came white were 
mated to White Dorking males. 

The following diagram will perhaps give a better idea 
of how the various crosses were used. 

..,L ^ • f While Dorking Male , „„ . . , ., , 

White Orpmgton.^ . ^ T „ f White Leghorn Mate 

1 Leghorn-Hamburg Cross -^ . ,, . „ .. 

^ ^ I Black Hamburg Pullets 

In spite of the above claim, many English breeders- 
claim that the Whites are sports from the Blacks. 

Judging from the size and type of the Whites seen in 
our American shows, I do not see how this could be pos- 
sible, as they seem of a different type entirely, although 
during the past two years the type of the three varieties 
seems to be getting more uniform. 

The Rose Comb White was produced in the same 
manner as the Single Comb, the only difiference being 
that a Rose Comb Dorking was used instead of a single 
comb, according to the information received from Mr. P- 
A. Cook. 

Diamond Jubilee Orpingtons 

Mr. Cook claimed to have originated this variety and 
we have never heard the claim disputed. They were given 
the name "Diamond Jubilee Orpingtons" as they were 
brought out in 1897 during Queen Victoria's Diamond 
Jubilee. One of the best pens was presented to the late 
Queen. She was an ardent poultry fancier and on her 
estate was to be found a fine, up-to-date poultry plant. 

Mr. P. A. Cook says: "The Jubilee Orpingtons were 
produced by mating the same breeds together as were 
used in the Buff Orpingtons, only a Speckled Dorking was 
used instead of a colored one, this being used for the last 
cross." 



18 



THE ORPINGTONS 



The Jubilee Orpingtons have never been very popular; 
why, we cannot say. They are a three-colored fowl. The 
ground or main color is a rich, reddish brown, then a 
black bar, which is usually a beetle green and then tipped 
with white. 

Spangled Orpingtons 

Mr. Cook also claimed to be the originator of the 
Spangled variety and produced them by crossing a dark 
or colored Dorking cock with Barred Plymouth Rock 
hens. The pullets from this cross were of large size and 
mostly black. These were mated with a Silver Spangled 
Hamburg cock. 

Of course it took some time after this to perfect the 
color, as the males were inclined to come drab or straw 
color. The Spangled Orpingtons are a black and white 
fowl, the feathers are black, tipped or spangled with white. 
They are not, as yet, a very popular fowl. 

Blue Orpingtons 

Blue Orpingtons made their appearance at English 
shows last season and are most likely a cross of the 
Whites and Blacks. 



Ermine or Columbian Orpingtons 

Ermine Orpingtons were originated by Angier L. 
Goodwin of Melrose Highlands, Mass., and first exhibited 
by him at the Boston Show of 1909. They were produced 
from accidental crosses of the Black, White and Buff 
Orpington varieties. The color markings are the same as 
those of Light Brahmas, which lead other breeders of new 
varieties to make Orpington-Light Brahma crosses for the 
purpose of producing a Columbian Orpington, which is 
identical in color markings with the Ermine Orpington. 

Cuckoo Orpingtons 

The newest of the Orpington family is the above va- 
riety, introduced in 1901 (?) by William H. Cook of Eng- 
land, but none have been e.xhibited in America, that we 
are aware of. 

Admitted to the Standard 

Single and Rose Comb Black and Single and Rose 
Comb Buff Orpingtons were admitted to the English Poul- 
try Club Standard in 1901. The American Poultry Asso- 
ciation admitted the Single Comb BufT, Black and White 
Orpingtons to the Standard of Perfection in 1904. 



CHAPXEIR II 



Orpington Type 



Variations of Shape and Breed Characteristirs in Black, Buff and White Orpingtons — Comparison of 

American and English Standard Types — Chart'Illnstratlons Showing the Correct Cobby 

Type of the Orpington — English Type of the Past and Present Illustrated 




Drevenstedt 



HAPE makes the breed; color the variety" is 
an old familiar expression coined by F. B. 
Zimmer twenty years or more ago. It has 
been used ever since by writers on Standard 
bred poultry because it most briefly and em- 
phatically defines the type of all varieties 
bearing the family name of the breed as being 
the same for all. This is, or should be the 
Standard law for all breeds recognized by the 
American Poultry Association and the English Poultry 
Club. 

When we speak or write about Plymouth Rock, Wy- 
andotte, Rhode Island Red or Leghorn type we have in 
mind only the ideal Standard shape of the breed. There 
can, or should be no difference in the shape of the White, 
Barred, Buff, or Penciled Plymouth Rocks, even if some 
Barred and White Plymouth Rock faddists are at odds 
over what the correct type should be. Individual prefer- 
ence in such cases is departing from a universal Standard 
accepted by all breeders as a rule, and ignored by a few 
who have a type of their own strain. Compare the win- 
ning specimens of the Barred Plymouth Rocks with those 
of the White, Buff and Penciled varieties and departure 
from Standard Plymouth Rock type in the former will 
be far more frequent than in the latter. Barred Plymouth 
Rock fanciers have gravitated toward the Wyandotte type 
as the Standard illustration of the Barred Plymouth Rock 
male clearly shows. The breeders of other varieties 
have adhered more closely to the correct type and have not 
sacrificed shape for color. The remarkable evenness in 
type of White Plymouth Rocks seen at our leading shows 
is a convincing illustration of Zimmer's old saying, 
"Shape makes the breed; color the variety." We make the 
above comparison of Plymouth Rock types because in a 
similar, but greater degree, the Orpingtons are affected. 
The original Orpington is the Single Comb Black. All 
other varieties of the Orpington family are such in name 
only. There is no blood relationship between the latter 
and the Simon-pure Black Orpington, except in the case 
of the Rose Comb Black, the latter having a Rose Comb 
Langshan male progenitor instead of a Single Comb Lang- 
shan. Some strains of White Orpingtons are claimed to 
be white sports of the Single Comb Blacks, which, if true, 
should entitle them to the claim of being true Orpingtons 
in the blood lines and also claim heritage to the massive 
type of the original Orpington. With the knowledge of 
the origin of each variety of Orpington as given in the 
previous chapter, it is readily understood why there is 
such a variation in type in Black, Buff and White varie- 
ties. To look at the three classes exhibited at shows sev- 
eral years ago, no disinterested observer would have 
thought the Buffs and Whites belonged to the Orpington 
family, the type being distinct in each from that of the 
Black Orpingtons. In the last two years the type of the 



Whites has greatly improved, the best specimens exhib- 
ited rivaling the Blacks in massiveness and size and ap- 
proaching closely the outline of the original type. So, 
also, in a lesser degree have the Buffs gradually ap- 
proached the Blacks in size and type but there is still 
much room for improvement in this respect, as hundreds 
of Buff Orpingtons, albeit sound and beautiful in color, 
are too long in shank, too narrow in breast and lacking 
depth and length of body, breadth of back and fullness of 




EARLY ENGLISH BLACK ORPINGTONS 

The above illustration appeared in the book "The Orpington 
and Its Varieties" by E. Campbell and represents the Orping- 
ton type of that day. The influence of Langshan blood is 
readily noticeable in the shape lines of the back and tail of the 
female and to a lesser degree in the shape ef the tail of the 
male. The fullness of the neck and the depth of the body are, 
however, characteristic of the original Black Orpington.— 
Editor. 



hackle and tail. They resemble the Rock more than they 
do the Orpington type. But here is the same old 
rock which Plymouth Rock breeders have struck in their 
path to uniformity of type, many breeders of Buff Orping- 
tons desire a longer shanked and bodied bird than pos- 
sessed by the Black Orpington of today. They find it 
difficult to obtain the size, massiveness of body and the 
profusion of feathering characteristic of the modern Black 
Orpington, also believing the latter has been allowed to 
depart from the original type of the Cook Orpingtons in- 
troduced twenty years ago. A study of the illustrations — 
Figures 1 and 2 of Chapter I — will show the original type 
in 1890. The illustration on this page shows the English 
type of 1902. 

General Shape, Carriage and Plumage 

In the English Standard the above is described as fol- 
lows: "Cobby and compact; erect and graceful; plumage 
close." In the American Standard of 1905 Orpingtons are 



30 



THE ORPINGTONS 



described as follows: "Large and stately in appearance, 
with long round deep bodies and very full breast and back 
development. The abundance of hackle and saddle feath- 
ers on the Orpington male gives him the appearance of 
having a short back, whereas it is both broad and long like 
that in the female Orpington." 

The revised American Standard of 1910, gives sub- 
stantially the same description as the one of 1905, but in 
clearer and more detailed language placing particular im- 
portance on the maintenance of the cobby type, which tne 
original English Orpington possessed. In other words: 
Keep away from the loose fluffy feathered Cochin body and 
thighs seen on some strains of Black and White Orping- 
tons which have been "sized up" by the introduction of 
Cochin blood. The English carriage horse, the Cob, with 
his fine head, strong full arched neck, deep, full and 
rounded, albeit compact, body, is the correct idea of what 
constitutes the cobby type in horses, and this in a cor- 
responding and modified degree, can be applied to the ac- 
cepted and correct type of the Orpington fowl. 



English Standard Type. 
The illustration on the opposite page represents the ideal 
English Standard type of Orpingtons. It was drawn by J. 
W. Ludlow, England's greatest poultry artist now living, 
and printed in Lewis Wright's comprehensive and invalu- 
able publication "The New Book of Poultry" 1902, Cas- 
sell & Co. Limited, London, Paris and New York, from 
which we reproduce it. 

Comparison of English and American Standards 

Comparisons may be odious, as the old saying goes, 
but frequently, when applied to Standard type variation, 
may prove more instructive and interesting that otherwise. 
To fix in the minds of our breeders the true and original 
type of the Orpington, no better method than the com- 
parison of the American and English Standards can be 
presented to the student of form. Consequently, we re- 
produce in the "deadly parallel columns" below the shape 
variations as found in the English Standard of 1901 and 
the American Standards of 1905 and 1910. 



STANDARD SHAPE OF ORPINGTON MALE 



Section 


English Standard 1901 


American Standard 1905 


American Standard 1910 


Head . . ■• 


Small, neat, fairly full over eye 
Strong and nicely curved 
Full, bright, intelligent 
Medium 

Medium size, rather long 

Medium 

Nicely curved, abundant hackle 

Short with broad shoulders, 
saddle rising slightly 

Broad, deep and full, carried 
well forward, long straight 
breast bone 

Note: In English Standard the 
Body section includes breast, 
back, saddle and wings. — Ed. 

Well formed, carried close to 
body 

Medium in size, flowing and in- 
clined backward 

Thighs short; shanks short and 
strong Toes — 4 in number, 
well spread 


Medium 

Short, stout, regularly curved 

Large 

Medium size in proportion to 

specimen 
Medium size 
Medium size 
■Medium length, large, well 

arched, abundant hackle 
Broad, long, rising with slight 

concave sweep to tail. 
Broad, deep, full 

Long, broad, deep keel, bone 
rather long, straight, extend- 
ing well forward 

Medium, well folded 

Medium length, fairly well 

spread; carried at an angle of 

45 degrees 
Thighs large, rather short; 

shanks short 
Toes of medium length, 

straight, strong, well spread 


Rather large 


Beak 

Eyes 


Short, stout, regularly curved 

Large 

Rather large 

Medium size 

Medium 

Rather short, well arched. 


Comb 


Ear-lobes 

Wattles 

Neck 


Back 


abundant hackle 
Broad, medium with full con- 




cave sweep to tail 
Broad, deep, well rounded 

Broad, deep; keel bone rather 


Body 


Wings 


long, extending well forward 


Tail 


Moderately long, fairly well 

spread; carried at an angle of 

45 degrees 
Thighs large, rather short; 

shanks short, stout in bone 
Toes of medium length, 

straight, strong, well spread 


Legs and Toes . . 



STANDARD TYPE OF ORPINGTON FEMALE 



Section 


English Standard 1901 


American Standard 


1905 


American Standard 1910 


Head, Comb and 
Neck 

Breast 

Back, Wings and 
Body 


As in the male 

As in the male 

Cushion: small but sufficient to 
give back a short and grace- 
ful curved appearance 

Medium size, inclined backward 
and upward 

As in the male 


As in the male 

As in the male 
As in the male 

As in the male 
Carried at an angle o 

grees 
As in the male 


40 de- 


As in the male 

As in the male 

Neck: Tapering to head, hackle 

moderately full 
Back: Broad moderately long, 

rising with concave sweep to 

tail 
A^ in the male 


Tail 


Legs and Toes.. 


Carried at an angle of 40 de- 
grees 
As in the male 



THE ORPINGTONS 



31 



Evolution of Orpington Ideals in America 

A. O. Schilling, who has made a careful study of Orp- 
ington type at our leading poultry shows and examined 
and handled many specimens in prominent breeders' 
yards, in the Reliable Poultry Journal, July, 1910, clearly 
illustrates the evolution of Orpington ideals in America 
by pen and ink drawings with explanatory remarks, which 
are reproduced as follows: 

"We desire to show by the accompanying cuts and this 
short article the variation or changes in the ideals that 
have from time to time pleased the fanciers. A little study 
of the accompanying pen and ink illustration will show 
what has been done to the Orpington type by American 
breeders. On pages 22 and 23 we show a pair of ideal Buff 
Orpingtons drawn to conform to the ideal of their orig- 
inators, Wm. Cook & Sons, and of other prominent breed- 
ers of that time, which was prior to the revision of the 
Standard of 1905. It will be noticed that this type is 
much shorter in body, which emphasizes its great depth 
and the fullness of the breast and it shows to good ad- 
vantage the U-shape in body and back of male, which was 
an expression used by the late Wm. Cook in describing the 
typical Orpington. It is quite evident that breeders on this 
side of the Atlantic are striving to produce a longer bodied 
bird than was originally advocated. In Figs. A and B we 
have illustrated the difference in type between the earlier 
ideal and the present-day Standard Orpington. 

"There has been some discussion among prominent 



breeders in regard to the advisability of doing away with 
the short shank and thigh of the present-day ideal, mainly 
for the reason that it will not fit the Buff variety. Whether 
or not this will be done or whether it will benefit the 
breed or the breeders, remains to be seen. In the writer's 
opinion an ideal that fits one variety should also fit all va- 
rieties of the breed in order to enable us to have a Stand- 
ard that will not be open to criticism and productive of 
much argument. 

"Even though we have an accepted standard and ideal 
which meets the approval of a large majority, differences 
of opinion will always exist in regard to standard poultry 
as well as in other matters, but we shall aim to show in 
the forthcoming Standard an ideal that will represent the 
modern Orpington as it is exhibited by the most success- 
ful breeders in this country. 

"We have in our possession photographic studies of 
many prominent winning specimens in nearly all varie- 
ties of Orpingtons that have been shown at the greatest 
exhibitions held in this country for a number of years and 
the new Standard ideal will be a composite made from the 
ideal parts of the best specimens shown in recent years. 
These ideals will be submitted to the specialty clubs for 
approval before final adoption by the American Poultry 
Association at the next annual meeting. 

"There is no doubt in our minds that adding to the 
length of body which seems to be the general tendency in 
most of our American breeds today, has been of benefit 




STANDARD BLACK ORPINGTONS. ENGLISH TYPES 

Illustration is reproduced from "The New Book of Poultry." by Lewis Wright, published in 1902 by Cassell & Com- 
pany, Limited, London. Paris and New York. Delineation is by J. w. Ludlow. England's best poultry artist now living. 
The Standard sliape of all varieties of Orpington fowls is identical, male and female respectively, therefore this picture 
gives the English type or shape outline of all the Orpingtons, as interpreted by Mr. Ludlow. 



23 



THE ORPINGTONS 










EARLY IDEAL ORPINGTON MALE 

to the breed and we find the specimens approaching near- 
est our Standard ideals for Orpington type, fowls of 
beauty and usefulness." 

Type Variation in English Orpingtons 
In his excellent book "The Orpington and Its Varie- 
ties" London, England, 1908, the author, E. Campbell, fur- 




nishes the following interesting comparison of the differ- 
ences in Single Comb Black and Single Comb Buff Orping- 
ton types: "Although it is generally accepted in theory 
that there is nothing but color to distinguish the two 
varieties, there are in reality very great and material dif- 
ferences. In type for instance, a difficulty in Black is to 
keep the tail within its symmetrical limits, for if ill bred it 
generally develops quite a large and high pitched tail. In 
the Buff, on the other hand, a difficulty is to get sufficient 
tail with a broad enough feather. 

"Type in Blacks insists on a short leg and a square, 
massive, well let-down body. Type in Buffs at the moment 
is almost a minor matter, and you can go to any leading 
show and find half-a-dozen different types carded — color in 
feather mostly determining the awards. 

"Size, too, is a sine qua non in Blacks. It only comes 
into the judging of Buffs when birds are otherwise level 
as to color and type. 

"For these reasons Buffs, as a whole, do not exhibit 
that grand massiveness and bulk which one can find in 
the best Blacks. But now that the value of type has been 
given a proper place in the Buff Orpington Standard, we 
may hope for an improvement, for size follows type in the 
breed as certainly as day follows night. 

"It is urged that the buff color is so difficult to secure 
that its value from a breeder's point of view far transcends 
type or size, and no one who has bred Buffs will deny the 
great cogency of this argument. But many thoughtful 
lovers of the breed have, like myself, deplored the ex- 
treme lengths to which some breeders have gone, and 
which some judges have sanctioned, in search of purity of 
plumage alone. I have seen a Buff Dorking cockerel, so 
far as type and characteristics go, even at the Dairy 
Show, and, truth to tell, he had to win or the judge, him- 
self a sound Buff breeder, would have been attacked from 
every quarter. 

"The very pronounced advance made in color, within 
the last couple of years, has so altered the situation that 
I think the Buff breeder who loses sight of type and size 
may find himself awkwardly situated. 

"As black breeders know it is very difficult indeed to 
breed in type and size. As a rule it is not attempted, be- 




A and B. Composite outline drawing.s of Oipineton 'n"'? and female, illustrating tlie difference between the ac- 
cepted American Standard ideal and the early U-shape type of body. The dotted lines show the type that was in favor 
some five years ago. The heavy lines show the type of bird that finds favor with the best breeders and judges of the 
present day.— A. O. Schilling. 



THE ORPINGTONS 



23 



cause it is cheaper, easier, and more satisfactory to get 
fresh blood and start afresh. Should it occur, as is not 
improbable, that type and size shall be demanded as im- 
peratively in Buffs as in Blacks, then the breeder who has 
neglected these points will find himself out of the running 
for some time. 

"To secure feather color, in-and-in-breeding has been 
resorted to by some breeders, with such success that in 
many instances long backed and narrow chested types 
have been so fixed that their prepotency is very strong, 
and they will resist change accordingly and revert back in 
a most irritating manner. 

"That in-breeding of this sort is absolutely necessary 
to secure color we have been told by some authorities, and 
their success shows that it is sound in practice at least. 
But that it has been retained by more than one noted BuflP 
breeder who indulges in fresh blood each season for his 
best pen so as to maintain type, substance and stamina, 
is proof to me at least that although a ready method it is 
not quite indispensable. And as it brings other dangers in 
its train, only dire necessity can justify it — such a neces- 
sity as is gradually being swept away by the general ad- 
vance towards a pure Buff feather." 

The Goodacre Chart 

A. G. Goodacre of California, one of the earliest breed- 
ers and importers of Orpingtons, who was associated with 
Mr. Willett in the east at the beginning of the Orpington 
boom in America, contributed an instructive chart repre- 
senting Orpington type to the National Single Comb Buft 
Orpington Club catalog of 1906 which we reproduce here. 

Mr. Goodacre offers the following explanation of the 
above chart: 

"We give a chart showing an Orpington pullet, the 
inner dotted line where the actual carcass of the bird is 
carried. This aptly illustrates how the back of an Orpington 
is shortened by a slight cushion, a strong hackle and a 



GOODACRE CHART 







^J*;^3W;^- 




/ 

I// 






EARLY IDEAL ORPINGTON FEMALE 



rather short, neat tail; where the dotted line approaches 
the superficial line the feathers will be found shorter; the 
typical Orpington has a long under line and a medium 
long back; the great length of body has been moulded in 
such a way as to cover up harsh lines on the surface and 
stamped it with a character entirely dififerent to all other 
breeds of poultry. We desire a rather long tapering head, 
with very prominent eyes, a comb in proportion to the 
specimen, medium in size with five serrations, arched so 
that the spikes point uniformly outward; the largest spike 
in the center, the others shortening to outer edges. The 
comb should have a good broad base setting well on skull, 
the neck hackle full, in the males a continuation of lustrous 
feathers from head to tail, not broken across the shoulders 
with coarser feathers; the saddle should be full, and tail 
medium in male; the tail in female should rise gradually 
from back, being rather short and pinched; both sexes 
should show great depth from back to hock, the shanks 
rather short with toes apparently long, a broad back 
across shoulders, flat, with a deep well rounded breast, 
coupled with an arched neck, good red lobes and wattles, 
a sprightly walk, and always that great depth of body at 
any angle viewed. These are the characteristics of a fowl 
with a strong constitution, and the Orpington everybody 
wants; the commercial fowl as well as the show bird." 

This chart is an excellent object lesson for those, who 
year in and year out, keep advocating long backs on 
fowls and condemning short ones, as well as the blocky or 
cobby type of Orpingtons and other breeds. These critics 
judge the length of back by the feathered outline and not 
by the carcass line. Feathers like religion, cover up a 
multitude of bad qualities, but they frequently also hide 
the good ones. But feathers, when perfectly developed in 
each section, fix the type of the breed as unmistakably as 
two and two make four. It is but another illustration of 
the old truism: "Shape makes the breed and color the va- 
riety." 



Evolution of English Types of Lan^shans, Orpingtons 

and Cochins 

An Interesting aud Valuable Stady of the Relative Types of Three Allied Breeds vrith Sketches 
Sho^ving Changes in Shape During (he Past Thirty-Five Years 

J. 'W. Ludlow, England 



MY idea in drawing attention to these three varieties 
of poultry is to show the alliance, progress and 
gradual development which has taken place with- 
•j'ji the past thirty-five years. 

As I am about to write from memory, I may not be 
strictly accurate in dates. I suppose it is about thirty- 
five or forty years since the introduction of the first 
Langshans into this country. Anyhow, about that 
period Black Cochins (never a large number, owing 
to the stupid insistence of yellow legs and beak) had 
run down to almost total extinction. There were but 
few fanciers who were willing to make an efifort to 
breed up to an ideal so exacting as a big, bulky, squat, 
/heavily feathered Black Cochin with yellow legs and 
ibeak. The object was too much of an unreality, yield- 
ing so small a percentage of progeny anywhere approach- 
TJng the desired yellow leg and beak points, together 
with the massive flufTy proportions, such as attained, 
.and more easily, in the more naturally produced Buffs. 

Thus Black Cochins were at that period a compara- 
tively used-up, puny, neglected sort, and remained so 
until the advent of Langshans, at which time a ray 
of hope shone upon the few scattered remnants. The 
idea of a "cross" between our British Black Chinee 
and his newly-imported brother (the Croad Langshan) 
soon took root, and it was not long ere the influence 
of this harmonious union became apparent not by yellow 
leg and beak. Oh, no! That color anomaly had to be 
^abandoned, and rightly so, for it had already been a too 
serious impediment in the way of Black Cochin breeding 
to be longer insisted upon as a standard feature. 

Fifty years ago the few Black Cochins we had were 
in the main narrow, flat-sided, half-breeds in appearance, not 
good enough to class with the Buffs nor numerous enough 
to be called a strain. They were chiefly "sports," in- 
evitable variations from the early day, less purified, but 
pedigreed, mixed-color stocks — the days when Buffs were 
anything from cinnamon to yellow, with black tails, 
flights, foot-feather, and black-striped hackle. From such 
as these, blacks came occasionally, whether wanted or not. 
as did also whites, partridge and cuckoos. "Buffs," being 
the grand centerpiece of attraction, were "all the go." Buff, 
.buff, buff was the craze then with Cochins, as it is now 
vwith Buff Orpingtons. The same questions were asked 
tlien as now as to "exact shade of color" preferred. 

It has been my lot and my pleasure to watch these 
changes from the very earliest period to the Cochin 
era, even to the fulfillment of one's hopes and expecta- 
tions, as exemplified in the ideal specimens of the Buffs of 
■?today, in which the names of Tomlinson, Proctor, Felton, 
;Bailey, Wade, Bagshaw, and Riddell will long remain 
most prominent, as will also the names of Chase and 
Darby for Whites, Harriss, Southon, and Felton for 
Partridge, and Colonel Williamson and the Rev. Dodd for 
. Blacks, the variety to which my notes especially apply. 

So great is the change which has taken place in Buff 
'Cochins in fifty years that I feel almost tempted to depict 
tand describe the wonderful alteration in them also, but 



my theme here is Blacks only and their alliance with 
Croad Langshans, and, as a sequence, at least a link also 
with the Black Orpington. 

What I particularly want to show is that the best 
Black Cochins of today are in perfect line in point 
of size, fluffy massiveness, heavy foot-feathering and 
general Cochin rotundity and other all-round character- 
istics, well up in all good points, level, or nearly so, 
with their brethren, the magnificent Buffs of today. Such 
a raising of the standard Black has only been possible by 
reason of the skillful infusion of the thickest set, shortest 
legged Langshans of thirty-five years ago. Today the ex- 
traordinary massive features of George Proctor's Buffs 
and Colonel Williamson's Blacks each can toe the line of 
equality, each models of excellence, neither having any 
point needing improvement. 

It is not pleasant, perhaps, to be told that one's 
stock is the result of a "cross." It is preferable to regard 
them as pure and undefiled, clear of the mongrelizing ele- 
ment, but in this case there is none of the "mongrel" in 
the alliance — none whatever. It has been simply the 
bringing together of long-parted strains of the same tribe, 
and I conceive there is far more credit due in working a 
strain up to perfection in accord with the generally ac- 
cepted model than working at a ready-made type until 
they degenerate in constitution and points of merit. If in 
the exposition of these alliances I offend any Langshan, 
Orpington, or Black Cochin breeders, I am sorry, but I 
am writing from an experience extending over sixty 
years' watchful, practical experience. I have seen many 
ideas put into practice, and have lived long enough to have 
seen most of them worked out to perfection. 

If you look at the illustration on the opposite page, 
take the top row, note the (No. 1) Croad Langshan to 
the left, and then see present-day British 1910 type to 
the extreme right (No. 6). The difference is great, but the 
object is clearly achieved. 

Look again at the middle row, "Orpingtons" (7 to 
12). Many fanciers objected to the scanty foot-feather- 
ing of the Langshans. It was said to be neither one 
thing nor the other. So clean-legged strains were soon 
started, leading up from leggy No. 7, on the left, and fin- 
ishing off with the up-to-date short-legged ideal as de- 
picted on center line to the right (No. 12). 

Then take the bottom row. Black Cochins. The 
meagre-looking No. 13 to the left represents one of 
the best of a poor lot in 1875, and those not reliable 
for reproduction. Compare him with the modern type 
of bird on the right (18), and you will realize there has 
been something more than theory in the scheme. 

To the late William Cook is rightly ascribed the 
credit of producing and naming the Black Orpington. 
Certainly he brought them out, named them, and kept 
them up in prominence until their merits and value 
were fully assured. Then they went up by leaps and 
bounds in popularity. The contest for supremacy was 
strong between such staunch breeders as the ever genial 
Cook himself, Johnstone, Peele, Bell, Partington, Cross 




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EVOLUTION OF ENGLISH TYPES OF LANGSHANS. ORPINGTONS AND COCHINS. 



A pictorial record of thirty-five years at intervals of seven years. Nos. 1, 7, and 13 show the original types, and 6 12, 
and 18 the up-to-date ideal. Tliese illustrations Were drawn by the eminent English artist, J. W. Ludlow, and appeared in 
connection with his explanatory article in the Feathered World. England, September 2, 1910. We are indebted to the latter 
excellent poultry journal for the reprints of both illustrations and the article. — Editor. 



Brothers, Bloomer, Hallam and Litting, Galway, Fawkes, 
Lewis, and many other enthusiasts. In fact, there has 
been a lot of money spent on Orpingtons, and although 
Blacks are now stationary, they are ready to rise again 
when the Buff craze has somewhat subsided, and when 
Whites have advanced a bit. 

By-the-bye. Blacks being the safest occasional cross 
for the produce of bulky Whites it will become necessary 
to carefully examine and guard against grizzly under- 
fluff in all and any of the black progeny thus produced. 
An occasional dip is good, over-much leads to spoil the 
glossy splendor and produce a dull black plumage. In 
fact, the advantage is to the Whites only to the detri- 
ment of the Blacks thus crossed. I name this because I 
know that, in the effort to get size, bulk, and character 



in Whites, some of the biggest Blacks have been and are 
being used for the purpose. 

Returning, however, to the kernel of the nut — viz., 
the alliance, progress and severance of these three sorts — 
those of the old brigade, like myself, who remember the 
first imported Cochins, and thirty-five years later the 
first draft of Langshans, and still later the making of 
Black Orpingtons, may have solved the problem of 
descent for themselves, and therefore probably will regard 
these notes as unnecessary, but in the interval there has 
sprung up a new generation of fanciers, who, less ex- 
perienced, would be justified in doubting the alliance 
of these three up-to-dates, Nos. 6, 12 and 18, which 
have now become so dissimilar in structural points as 
to baffle those of limited experience as to their pedigree. 



THE ORPINGTONS 



27 



I have heard the British bred Langshans described as 
Ostriches, as Storks, as Malay-crossed, because of their 
abnormally long legs. I have heard and also read of 
the Black Orpington being the result of crosses with 
the Minorca, the Java, and the Black Rock ( I could 
accept a judicious infusion of the latter), but in the 
vifhole course of my experience have never observed even 
a suspicion of Minorca in their composition. I have 
also heard it suggested in the usual strictly confidential 
whisper that Mr. So-and-So obtained his brilliant green 
sheen by a cross with the Black Hamburgh! Well, when 
one hears such stuff uttered by young men or chattering 
professors, it seems in the face of such ignorance ex- 
cusable in me to expose the real position. 

I have seen pure-bred Langshans, both Croad and 
modern, with red feathers in hackle and saddle. Per- 
sonally I did not look upon these blemishes as indicative 
of outside or alien color cross. Certainly not; if there 
are not such occasional reversions how are we to 
expect a maintenance of the brilliant sheeny plumage 
so essential a finish to an otherwise tip-top specimen? 
Some would say, "Ah, this is a bit of the Malay coming 
out, this is!" Others perhaps, with a wink of cunning, 
would suggest it as sight influence, owing to close prox- 
imity to an adjoining pen of colored fowls. 

The late Major and Miss Croad denounced the red 
feather as no part of their — "the true" — strain; but 
they had it all the same in some of their best birds, and 
need not have been ashamed to admit the fact, for such 
reversions come occasionally in the purest of well-estab- 
lished strains. The profound student in his search for 
true permanent characteristics has to look deeper for 
proofs of lineage than a few or even many red feathers 
in a green-sheened Black strain. 

As an artist and judge of vast experience, extending 
over sixty years, I have carefully watched the evolution 
of these three sorts from the beginning of their history; 



have studied every little detail of their composition, 
from the egg to the chick, their habits, their growth, their 
structure, their flesh, skin, and fat, their expression, the 
texture, wrinkles or puckers in their faces, even to the 
deep-toned gutteral, gurgling sound of their crow, and I 
find them each and all more or less partaking of the same 
heavy Asiatic characteristics, — enough to stamp them as 
members, it may be, of various near or distant strains or 
families, but certainly of one and the same tribe or origin. 

Well, it may be said, what good end has been served 
in thus severing and purifying and raising each to 
exhibition dignity? It is only adding more to the already 
over-purified "fancy poultry." Yes, a good deal might 
be said on this score, more than I can explain in these 
brief notes. There has been much said of late for the 
"utility" side of poultry culture, very much good done 
by able advocates of that special branch, but if we are 
to make real premanent progress we must look to both 
sides of the subject. Personally, I hold the exhibition 
side to be of first consideration, as an absolute necessity, 
as a means, perhaps the only means, of making sure of 
success in the greater, the national, section. It is out of 
the "fancy" stocks (the perfected, pedigreed, tabulated 
types) that one can look to from time to time for re- 
liable "crosses" for the produce of the strictly speaking 
"utilitarian" market poultry. 

The illustration (sketch and notes) of these three 
sorts should furnish a fair example of what can be done 
by unity of effort in the right direction. It is one of 
the many instances in which much has been got out 
of nothing. Three distinct classes and types of high- 
class, valuable show birds have been obtained from 
plain, common-place looking ancestors, a distinct gain 
to the nation, to say nothing of the immense pleasure 
and profit gained by the multitude of fanciers who have 
from time to time taken their parts in these praise- 
worthy, interesting, useful, and profitable pursuits. 



Type Variations 



Comparison of Bufi and White Orpiugtou Shape with that of Black Orpiugtons — The NeMr Standard Type 

(he Correct Ideal for All Three Varieties 



M. F. Delano 



THE above topic is one that gives me the greatest 
pleasure to write about, and it should appeal very 
strongly to every thinking breeder in the United 
States. A variety is made or marred by the correctness 
of the ideal type which is established for that breed. 
There have been instances galore where grand good 
breeds and varieties have been absolutely ruined as util- 
ity birds by breeders taking as their ideal a type sufficiently 
different from the one nature intended for the variety to 
impair and ruin their utility qualities. In considering the 
future type of the Orpington it is the earnest desire of 
the writer that we make progress in type one that will 
allow us not only to retain but improve the wonderful 
utility qualities of the Orpington fowl today. 

The Blacks were the first of the Orpingtons to be 
brought before the public. They were a grand, big fowl, 
profusely and loosely feathered, inheriting the latter char- 
acteristic from their Cochin ancestors. They had all of the 
fine qualities of the Langshan and the other heavy laying 
blood that went into their make-up and were naturally 
low down and close to the ground, and this characteris- 



tic appealed to the fanciers and they tried to make it an 
inherent one in the variety as a whole and bred with this 
ideal in view. 

In the course of time the Buff variety and then the 
White were brought before the public and placed on the 
market and they were given the same name and called 
Orpingtons. The blood that went into the make-up of 
these two latter varieties was widely differing from that 
from which the Black was formed. They had been giveii 
the same name and therefore it was deemed necessary to 
breed them to the same type. So for years the fanciers 
on this side of the water have been endeavoring to bring 
about this result. In England they have not demanded 
the same type in the Buff and the White possessed by the 
Black, but have developed the two latter varieties along 
normal lines to make them the grand utility fowl that 
have become pre-eminent in England over all other va- 
rieties and have taken a leading place in France as well. 

The American Poultry Association has admitted 
three varieties of the Orpington to our American Stand- 
ard of Perfection, the Buff, Black and White Single Comb 



28 



THE ORPINGTONS 



varieties. The rest of the varieties of Orpingtons that 
have been placed on the market have never proven gen- 
erally popular and no concerted action has been taken to 
get any of them admitted to the Standard. Each one of 
the varieties has been made up of different blood lines 
and no two varieties naturally have exactly the same 
type. There are specimens in each of the varieties that 
approach very closely to the best of the Blacks in type 
but they are not plentiful, and a great many of the leading 
Orpington breeders feel that the Standard requirements 
have been made too stringent for the future good of the 
Buff and White varieties, and for that reason the present 
Standard v\ras a little modified at the Niagara Falls and 
St. Louis meetings of the American Poultry Association 
and the new Standard will have an ideal picture more 
normal and nearer the true ideal for the average Or- 
pington. 

With few exceptions the extremely large, low down 
birds have not been remarkably good layers, whether 



their color has been black, buff or white. The females a 
trifle higher on legs, with good long bodies and plenty 
of depth, have made the producers, and this is the type 
that is becoming more and more popular as time goes on. 
The Buffs and the Whites are the most popular varieties 
and probably always will be, and it is not right to make 
them suffer because they were not bred from the same 
sources as were the Blacks. 

There is no better utility fowl today than the Or- 
pington. There is no handsomer fowl, or a fowl that is 
more fascinating for the gentleman fancier or the pains- 
taking breeder, and their future is absolutely safe when 
bred along the conservative lines required under the new 
Standard. The writer predicts that their present pop- 
ularity is almost nothing to what they will attain as time 
goes on and that the birds themselves have the intrinsic 
merit to hold their place as one of the four leading breeds 
of America. 







^y^^n/Z'TS^ 



ENGLISH TYPB WHITE ORPINGTONS. 1908 



CHAPTEIR Ml 



Black Orpingtons 



Exhibition and Market Qualities — Mating for Size and Shape — Breeding for Color — Comments and 
Contributions by Noted English Authorities and American Breeders 

J. H. Drevenstedl 




I HE Blacks being the first of the Orpingtons to 
arrive in the poultry world, they must be 
accorded the priority claim in the chapters 
on the different varieties of Orpingtons, re- 
gardless of their rank in popularity among 
Orpington breeders. They gave the family 
name to the breed and deserve the honor. 
When we first judged and handled Orp- 
ingtons some eight or nine years ago, the Blacks im- 
pressed us the most, being distinct in type, grand in size 
and beautiful in the color of the plumage, the latter, at 
least in the best specimens, we handled at that time, hav- 
ing the rich beetle green sheen so much fancied by all 
breeders of Black Hamburgs and Black Langshans. A 
Black Orpington cockerel and pullet hatched in April, 
and exhibited by Mr. Kerr at Newark, N. J., in December 
of the same year, filled their cages, so to speak, the im- 
mense size of these massive youngsters being a -revelation 
to all poultry breeders present. There has been no diminu 
tion in size since that early period, the Black Orpingtons 
of today being fully as large and massive, if not larger, 
than the early comers from across the seas. Their im- 
mense size and beautiful color caught the fancy of many 
conservative breeders, the plack plumage being no handi- 
cap in this instance. The importations grew in volume 
and it did not take long before the choicest feathered 
specimens from the yards of Cook, Partington and Bell 
found their way to the United States and Canada. 

Exhibition and Market Qualities 

The origin of Black Orpingtons has been given in a 
previous chapter, but the evolution of the different strains 
and the value of the breed as a utility fowl remain to be 
presented. We can seek no better source for authentic 
information relating to the matter than in the land of its 
birth. The late Lewis Wright, in his great work "The 
New Book of Poultry," treats this subject in a clear and 
authoritative manner, so that the following extracts from 
his comprehensive chapter on the Orpington fowl will 
prove valuable and interesting to American breeders: 

"There is no doubt that some original Black Orping- 
tons were produced as stated; but there is as little doubt 
that the breed has since considerably changed in two dis- 
tinct directions. As stated in our next chapter, there 
is little question that one of the components of the Ply- 
mouth Rock was the Black Java fowl; and as stated in the 
preceding, it is equally obvious that this Black Java has 
much in common with the Langshan, however that fact 
be interpreted. This darker and more typical component 
in the Asiatic blood had thus a double prepotency, and its 
predominance over the more Slianghai component would 
be intensified by breeding for clean instead of feathered 
shanks. This doubly strong element therefoTe rapidly 
overpowered the Minorca element, and the Orpingtons 
quickly became to all intents and purposes clean-legged 



Langshans, taking the place of that shorter-legged, sym- 
metrical type once popular, but subsequently discarded by 
the personal feeling of the Langshan breeders. In ad- 
dition to this mere tendency, however, it is within our own 
personal knowledge that clean-legged pure Langshans. 
from perfectly orthodox sources, were sold to Orpington 
exhibitors, and appeared immediately in exhibition pens, 




"LADY WASHINGTON" 

Black Orpinp-ton hen, winner of first prize at Madison 
Square Garden, New Yorlt, 190a-lU, pronounced by Judge Olte 
tlie most typical Orpington in the show. Reproduced from 
photograph furnished by Black Diamond Poultry Farm. 

as well as being used for breeding with their stock. This 
still further strengthened and hastened the reversion to 
Langshan type, which has been so pronounced that at 
many shows only one class for 'Langshan or Orpington' 
(or the converse) has been provided for the two breeds. 
The index of this change has lain chiefly in the size of 
the eggs, which has somewhat lessened since the Minorca 
element lost power; and in the color of the eyes, which 
was often red while any foreign element remained, but 
has now almost everywhere reverted to the Langshan 
brown or black. 



30 



THE ORPINGTONS 



"There has been, however, quite another change, a 
Black Orpington of practically new blood coming upon 
the scene about 1891. In that year Mr. Joseph Partington 
exhibited at the Dairy Show in October two cockerels and 
two pullets, which secured first and second prizes in each 
class, three of the four birds being immediately sold at 
£30 each; notwithstanding which at the Palace Show a 
few weeks later he brought out fresh birds of each sex 
that beat these previous winners. These birds were of a 
size that had never before been seen, creating quite a sen- 
sation and considerable curiosity. Mr. Partington assures 
us that these Orpingtons also were cross-made birds, but 
had none whatever, of Mr. Cook's original strain in them 
at all, and that he had deliberately started with the idea 
of breeding himself something in the same line, but more 
striking and handsome. They were very large, and of 
splendid color, with massive shape, and all had dark eyes. 
These points made them invincible in the show pen, and 
the new strain soon spread all over the country, and also 
abroad, and has supplied most of the winners of the pres- 
ent day. Many of the birds display so much more fluff 
than former Black Orpingtons, that we cannot help think- 
ing large females of either Black, White or perhaps even 



'The color of the cock should be a rich green black; beak 
either black or dark horn with a dark eye. He should have 
a firm straight comb, not over large. The back should not 
be too long, and tail not too large; legs not long, the thigh 
just showing; weight 9 lbs. to 11 lbs. The color of the hen 




WINNER OF- piRSTPRlZt.nADlSOH Sa.QARDEN. I 
NEW York ,19o9H91o. 

BPF - . , ^ -v, ';; jp RY PoXMl iRST FARM, LlMERoCK 'br^.'^' l'6vA 



Buff Cochin, may have been employed with Langshan 
males. Mr. Partington describes this type of the breed as 
follows; 

'Black Orpingtons are really a very useful breed of 
birds. They are very handsome, good layers, and one of 
the best for table use. They always look well all the year 
'round, as they never lose their color. They will do well 
in either small or open runs, being a very hardy bird; 
but they will not stand heavy feeding. 




MADISon SQUARE OARDEM. HEW Y0RK.1908- 09- 



is the same, and similar remarks apply as to her back, 
tail and legs; her weight should be 7 lbs. to 10 lbs.' 

Breeding Black Orpingtons 

"Color should be bred for as in the Langshan, but the 
crimson between the toes is not required. Particular at- 
tention should be given to preserving the correct shape, 
with a broad and deep breast, the whole body looking 
massive and solid, and set rather low. Excessive fluff 
should be avoided, as tending to decrease laying, and being 
often accompanied by thicker skin; too small combs, also, 
are apt to be signs of diminished egg production. We 
have seen one or two specimens distinctly keeled, almost 
like some exhibition ducks, and this ought certainly to be 
deprecated. It is probably due to carelessness of these 
points, that statements have lately appeared to the effect 
that some strains of the Black Orpington have not kept up 
its reputation as a good layer. Both abundance and size 
of eggs would, however, quickly respond to selection for 
these qualities, in the manner insisted upon in. former 
chapters of this work. 

"It is not at all necessary in Black Orpingtons to mate 
different pens for breeding cockerels and pullets; typical 
birds of good color on both sides will produce in their 
turn exhibition specimens." 

Breeding for Color 

To produce the proper greenish black color of Orping- 
tons is one of the problems that breeders in England and 
.'America are called upon to solve each succeeding breeding 
season. Although sound color in Blacks may be consid- 
ered by many fanciers less difficult to produce than in 
Buffs, it is safe to assert, that the Black Orpingtons pro- 



THE ORPINGTONS 



31 



duced with absolutely sound black plumage having lus- 
trous greenish black sheen on the surface, free from any 
trace of purple barring, are just as scarce and as diffi- 
cult to breed as an absolutely sound Buff Orpington. That 
this color problem is a serious one, the following remarks 
on "Mating for Color in Blacks," by E. Campbell in his 
book "The Orpington and Its Varieties," London, Eng- 
land. 1902, prove: 

"In Blacks there are three general faults to be guarded 
against: — 

"Firstly, a dull brown feather which, however it has 
been produced, is rightly condemned by every judge, no 
matter how big the bird that carries it. It is possible to 
use pullets of this sort if 
they have sufficient merit in 
size, type, and bone to war- 
rant i*; but since they re- 
quire extra bright green 
cockerels, with sound blue- 
black under-color and fluff — 
birds difficult to get — or in 
more experimental breeder's 
hands a red-hackled or sad- 
dle-splashed cockerel, since 
these invariably throw good 
colored pullets, they are sel- 
dom worth persevering with. 

"The next, and more 
general fault, is a dull black 
that seems to carry no sheen 
on the pullets and to bring 
a bronze lustre on the cock- 
erel's tail. .\ bird so handi- 
capped must carry great size 
and type to beat a better col- 
ored bird. 

"The last — some would 
put it first — is the objection- 
able blue or purple Minorca 
sheen with which some of 
our best typed and biggest 
birds have been exhibited. 
This blue does not often ex- 
tend beyond the back, breast, 
and wing-bow but sometimes 
it shows even in the tail cov- 
erts and sickles. It is almost 
as difficult to breed out as 
the brown tinge, but al- 
though it is equally contrary 
to the Standard, I, and very 
many others, do not (be- 
cause it gives the bird a 
more brilliant appearance) 
class it so objectionable as the brown or lack lustre blacks. 

"I am inclined to think that blueness is a result of too 
much color, that is to say, of breeding too much for high 
sheen. I think it arose and arises from using red-hackled 
males in the breeding pens without discrimination. Why 
I think it a result of excess in color is that I have noticed 
a blue cockerel who runs out in a bright sun for some time, 
loses much of the blue color where the sun has got at the 
feathers, while underneath, and where the feathers have 
overlapped, the blueness remains. Similarly, when such a 
bird is well shaded the blue often loses its vividness in a 
subdued purple — which is an excess of blue. The sun ap- 
pears to draw out the blue to some extent, just as it 
would extract the brightness of a buff or dim the most 
vivid green. 

"A blue pullet — though not a cockerel — often moults 
into a good green hen, but all the same, blue is a great 
fault in color and is at times dift'icult to breed out. If you 
examine a Black Orpington's feather, say from the wing- 
bow, in a strong light, you will find that each feather con- 
sists of traversing and alternating bars of yellowish, rich 
purple, green and bronze green lustres. These vary in 
vividness and intensity with the general color of the bird. 
If the bird appears blue in plumage the purple bar will 
dominate the others and often run down the shaft as well. 
If the bird has a dull green color the bars are nearly equal 
in strength, but their sheen is subdued. If it has a real 
satiny green sheen the green bar will dominate and the 




FIRST PRIZE BIHCK ORPT 

BRED ftND OWNED By 

G-E- GREENWOOD 



bronze green will be absent, the purple dwindling away to 
a mere line. 

"It is by studying the various strengths of these bars 
that I hold you can best improve the color of your birds. 
The laws of color tell you that the infusion of red into 
green and blue will turn green into blue and blue into 
purple. I have never met anybody who has gone into this 
matter or even noticed this peculiar barring in Blacks, and 
I have gone into it here with an idea of showing that it 
accounts for the difficulty one sometimes encounters in 
improving color. It is obvious that the fact that these 
sheens or lustres lie in distinct bars makes it necessary to 
broaden or intensify the green bar only if we want good 
color. Now, most black breeders know that the greenest 
of pullets throw red-hackled or saddled cockerels, and are 
thrown by them. That fact has led the indiscriminating 

breeder to assume that a red- 
hackled cockerel is the 
proper mating to secure the 
highest green sheen. But. 
as I have pointed out, the 
excessive use of a bird of 
this description usually ends 
in a blue or purple cockerel 
being evolved, and pullets 
which lose their vivid green 
to assume a purplish black. 

"The worst point about 
the use of a red-splashed 
cock is that the pullets very 
seldom indicate it save in 
their brilliant color, and, it 
may be, in a narrow line of 
feathers at the root of the 
comb. As it is possible to 
breed equally brilliant pul- 
lets without using a red- 
splashed bird, the unknow- 
ing will purchase a hen of 
this red cockerel character 
only to find that the money 
has been largely thrown 
away, for the resulting cock- 
erels seldom fail to show red 
in hackle or saddle. 

"There are two ways of 
getting rid of the objection- 
able purple. One is to breed 
back to the green, the other 
to overpower the purple by 
a sound satiny green which 
has been secured by true 
breeding and not infusions 
of red. The most satisfac- 

tory is the latter, but since 

one must needs know the 
antecedents of the stock 
used, it is most difficult at times to adopt it. 

"To breed back I would simply procure a cock of the 
preceding generation of the same strain and in which the 
blue had not appeared. Failing this I would get a cockerel 
on whose feather the purple and blue bars were as in- 
distinct as possible, even tolerating a sad colored bird for 
the sake of the correction, since the result would probably 
be brighter colored chickens than the cock and better col- 
ored ones than their mothers. 

"But the shortest road is undoubtedly through a deep 
vivid satiny green cock, in whose feather no trace shows 
of either blue, purple or red. The overpowering nature of 
this bird's color is such that the yellow bar is narrowed 
and the green widened until the blue is almost swamped 
or pushed farther into the purple. 

"There is no use mating up blue and bronze birds or 
blue and brown birds. These require that brilliant green 
that I have just written of. To improve merely sad col- 
ored birds you may use a red-hackled cockerel if you are 
content to throw away all th resulting cockerels. It will 
be cheaper at the start than mating up a good green bird, 
but in the end it may not. If you have a good blue cock- 
erel which you must go on with, give him green or dull 
pullets." 

Economic Qualities of Black Orpingtons 

Professor Edward Brown in his latest Standard work, 
"Races of Domestic Poultry," London, England, in re- 



'NHEN CH\CftG0DEC.\908 
LAKE MILLS WIS. 




] r1iRDPRlZECoCK'L'5.Bo5ToH.19lo. oWtN FARr\5,ViNEYARDHAVEM,MA55.,W.a A. 




viewing tlie economic qualities of Black Orpingtons, re- 
marks: 

"The Black Orpington is a big, bulky fowl; hardy, but 
not very rapid in growth, as it is somewhat heavy in bone. 
It carries a fair amount of flesh, which is greyish-white in 
color, but is fine and delicate in skin. There is too much 
flesh upon the legs to regard it as a first-class table fowl, 
though that flesh is juicy and decidedly superior to what' 
is found upon more active fowls. The bird fattens fairly 
well, but its grey flesh detracts from its appearance when 
dead. The breast meat is not very abundant, considering 
the size of body. The hens are good layers, especially in 
winter, and the eggs are medium in size and in tint. For 
general purposes, and especially for birds which must be 
kept in confinement, in towns and manufacturing districts, 
its black plumage is a great recommendation. All varie- 
♦■ies of Orpingtons are good sitters and mothers." 

The views of prominent American breeders of Black 



Orpingtons on breeding for exhibition and market are ex- 
pressed in the following articles contributed by them to 
this chapter. 

Breeding for Color and Shape 

Feediu^ Does Not Influence Color— Correct Type in 

Both Male and Female Not Necessary 

to Produce Best Ilesnlts 

G. E. Greenvrood 

MY experience with the Black Orpington dates back 
to the year 1904, when I imported a trio of birds. 
In this short time there has been a wonderful 
change in the type of the Black Orpington, especially in 
the American bred birds. Nearly all of the imported birds 
are very large and of good color, but are too Jiigh up on 
legs to suit the American breeder. The type that is win- 
ning at our largest shows is the low down massive type. 



THE ORPINGTONS 



33 



and to produce birds of this type, you must breed from 
both male and female with these characteristics. Do not 
expect to strike a happy medium by using low down fe- 
males and a male bird up on legs. It requires patience 
and a great amount of skill to produce a flock of birds of 
uniform type. Another point of vital importancs in 
breeding good Black Orpingtons, is breast shape. Never 
use a male or female in your matings with a flat breast; 
it is not Orpington type. An ideal Black Orpington has 
short, stout legs, broad back, deep body, full round breast, 
short, well spread tail, black eyes, and a beautiful beetle 
green color. Such birds are hard to get, but by close cull- 
ing, and breeding from the best each year you are bound 
to get a few good ones. Color seems to be the stumbling 
block of all Black Orpington breeders, although in the 
past year several birds were shown at New York, Boston, 
and Chicago, that were nearly perfect in color. Having 
bred Minorcas a great many years I was well qualified to 
help in perfecting the color of the Black Orpington. 

In selecting the male for the breeding pen be sure 
he has a rich, black under-color, a male with light 
under-color is sure to produce poor color in his ofif- 
spiing. I have often seen the statement that two 
highly colored birds mated to gether would produce 
birds showing purple barring. Now, how in the world 
are we going to get birds of 
good color, if we do not use 
in our mating birds of the 
best color obtainable. To 
get rid of this plum color 
you must use birds, both 
male and female, as nearly 
perfect in color as you can 
get them. From such a mat- 
ing you may expect a good 
percentage of finely colored 
birds. 

Feeding Does Not Influence 
Color 

I do not believe feeding 
has anything to do with the 
color of Black Orpingtons. I 
have experimented along this 
line for a number of years, 
and have found the only 
way to get good color is to 
breed it by proper mating. 
.\void using a male bird 
with white in flight feath- 
ers, especially in both wings. 
I have used a bird in my 
matings with white in one 
wing without serious trouble. 
The better way is to cull 
out all birds showing white 
in any part of the plumage, 
because when once bred into 

your flock it is hard to eradicate. The Black Orping- 
ton is truly a grand fowl and is becoming more popular 
each year. In fact, it is destined to become the most 
popular black fowl on earth. I have bred Plymouth 
Rocks, White Wyandottes, Black Minorcas, and White 
Leghorns in the past twelve years, and I can truthfully 
say that the Black Orpington is the best winter layer, and 
the best table fowl of them all. 

Value as Utility Fowl 

The points of utility which make a breed of most 




Second Prize Hen. Indianapolis, Indiana, 1910. Bred and 
owned by Blue Ribbon Poultry Farm, Columbus, Ind. 



value to farmers and small breeders are egg production, 
good size, hardiness, good sitters and mothers, and a 
good table fowl. In all these the Black Orpingtons have 
been tried and not found wanting. They are a full 
breasted, heavy quartered bird, both valuable character- 
istics in a table fowl, and they also possess that other 
quality, a white skin, so desirable in that it indicates ten- 
derness of flesh, both in broilers and in full grown b'-rds. 
The Black Orpington can justly be termed the best all 
purpose fowl in existence. They are making rapid pro- 
gress in America, and have behind them one of the best 
specialty clubs devoted to the breed, composed of true 
fanciers and business men, who will see that the Black 
Orpington is placed at the head of the procession, where 
it justly belongs. 

Merits of the Black Orpingtons 

Breed Trne to Type — Great Layers — Superb Table Fo>vl 
— Hardy, (Juick Maturiiii^, Quiet Disposition 

D. N. FoKler 

AFTER twenty years it can be truly said that Black 
Orpingtons breed perfectly true to type and color, 
and the veriest amateur canproduce as fine Black Orp- 
ingtons for the show pen 
as the most expert. 

This is proved over and 
over again in England, where 
a beginner at the shows fre- 
quently takes the prize away 
from the old fancier. The 
Black Orpingtons have a 
lovely gloss on their plum- 
age, of a beautiful beetle- 
green shade. 

Their faces and combs 
are a rich Yed; they have 
dark eyes, the darker the 
better; in the best birds they 
are almost black. 

They lay brown shelled 
eggs and their flesh is light 
colored. 

The cocks weigh ten to 
twelve pounds and the hens 
from eight to ten pomds. 
The plumage should be close 
and not loose, the skin thin 
and fine in texture, and flesh 
lirm. 

Quick Maturity 

No heavy all-purpose 
fowl matures so quickly. The 
pullets begin laying when 
about five months of age and 
the cockerels when well fed 
and cared for, weigh a pound 
for every month of their age, up to nine or ten months. 
As earl}' broilers they cannot be excelled. 

Hardiness 

I have no other variety so vigorous and healthy. A 
sick Orpington is a novelty in the chicken yard. 

The "Duke of Kent," at this writing five years old, is 
as active as a cockerel of ten months. 

Meat 

The Black Orpington is the greatest table fowl ever 



34 



THE ORPINGTONS 



produced. The skin is white, thin and tender, not yellow, 
thick and tough, and so greasy that children will not eat it. 

Like the markets across the ocean, the best American 
imarkets are already demanding a white skin fowl, and 
the day is not far distant when its greater desirability will 
J)e generally understood. 

The Orpingtons are especially noted for their deep 
■bodies and broad, full breasts, the long breast bone carry- 
iag almost as much white meat as is found upon a turkey. 

Eggs 

They are wonderful layers of large, smooth, brown 
eggs. Pullets hatched in April and May commence laying 
in early winter, when eggs are most desired, and will keep 
up laying until spring, if warmly housed and fed green cut 
bone and green food, after winter sets in. In the cele- 
brated Australian contest in egg laying, where all breeds 
competed, a Black Orpington pen headed the list, the 
second being a pen of Silver Wyandottes and the third a 
pen of White Leghorns. 

Out of forty-one pens, the Orpingtons held seven of 
the Jhighest thirteen places. 



Plumage 
The plumage is most attractive, e-xcelltng the Lang- 
shan in that beautiful green sheen, for which it is so 
greatly admired. Makers of hat trimmings and ladies' 
boas, are today offering 20 cents an ounce, ($3.20 per 
pound) for the neck, saddle and tail feathers, and from 14 
cents to 18 cents an ounce for the best of the feathers from 
some other parts of the body. Dust, smoke and coal dust 
does not show upon their plumage, makinjg them a par- 
ticularly pretty fowl for town life. 

Disposition 

They are quiet and peaceful, do not Ry, and beair con- 
finement well. They are easily kept from sitting, but 
when desired make good sitters and mothers. 

Easily Bred 

They breed truer to color and type than any other va- 
riety, and frequently from high-class fowls or eggs, hardly 
i single cull bird will be found. They are. therefore, 
especially adapted to the beginner. 



Shape and Size 



Black Orpiugtous Immeuse in Size, w!th Characteristic Shape Possessed by No Other Breed 



M. F. Oela 



To MOST PEOPLE there is no handsomer sight than 
a flock of big black fowl running around on 
a nice green lawn, with their bright, bril- 
liant green sheen, red combs and- wattles, and 
their beady black eyes. As long as the writer 
remembers the leading black varieties have been 
rightly termed a gentleman's fowl. As I understand this 
term it means a grand, all-around fowl that is a line table 
fowl, a splendid layer and of unsurpassed beauty, but 
which for some reason is handicapped from a utility 
standpoint. For many years the Black Langshan enjoyed 
great popularity. In fact in the early nineties it enjoyed a 
remarkable boom, the writer being among the breeders to 
take it up at that time, and a more satisfactory fowl for 
home use was never produced than was the Langshan of 
the early nineties. 

The Black Orpington is made up largely from Lang- 
shan ancestors. With the Langshan was combined the 
blood of the Cochin, the Minorca and other varieties, all 
yielding together the desirable points of each, and the 
Black Orpington today is far and away the finest black 
fowl that has even been produced. The old expression, 
"As lordly as a Langshan," can be applied with even 
greater force to the Black Orpington of today. Their 
immense size, profuse feathering and attractive type com- 
bine to make them "The fowl of beauty and a joy for- 
ever." The Black Orpington was the first Orpington 
produced and they were the product of skillful scientific 
breeding in an effort to produce an all-around utility fowl 
of greater value than any then in existence and the orig- 
inators were certainly successful in getting what they 
were after. 

In England, where the Orpington was originated, a 
white or pink skin commands the highest market price in 
both poultry and ducks. They prefer it there to a yel- 
low skin. In this country we have always been partial to 
yellow skinned fowls, but today the tremendous merit of 



the Orpington as a table fowl has broken down the bar- 
rier of prejudice and they are commanding the top prices 
in the best markets where a really fine table fowl is most 
highly appreciated. 

The Blacks are the cobbiest and lowest down of all 
the Orpington family. This effect is brought about to a 
very great extent by the abundance and looseness of the 
feathering which they inherit from their Cochin ancest- 
ors. They have a type that is very distinctively their 
own and I do not believe that the other varieties of Or- 
pingtons will be brought to this type without seriously 
impairing them as utility fowls. They are of tremendous 
size and average very large, fully developed cock birds, 
often weighing fourteen and fifteen pounds, and hens ten 
and eleven pounds. They are very long, extremely deep 
from the back to the hock, and have great breadth. Not 
only do they show this effect while living, but the carcass 
has the same characteristic and they have an abundance 
of delicious breast meat on their well-rounded breast that 
is of quality that will delight the epicure. 

As I said above, the beauty of outline of the Black 
Orpington is helped greatly by the profusion and length 
of the feathers. This is true of every part of the bird. 
The male has an abundance of saddle hangers and tail 
coverts which cover a fairly long main tail. There is not 
an angle of any kind in a really good shaped Black and 
their lines are drawn with the length and breadth of the 
Plymouth Rock and Brahma and the curves of the Wyan- 
dotte. A truly attractive bird that is rapidly gaining a 
high place in the public favor, that stands today as the 
most popular black fowl that has even been produced and 
that has the intrinsic merit to hold the place which it has 
won and to gain new friends and admirers every year. 
Every lover of a black fowl should take up the Orpington 
and I have never known a case yet where they have not 
given absolute satisfaction. As a table fowl, as layers of 
large brown eggs, and as an adornment to any place, they 
are without a peer. 



English Black Orpingtons 

Selecting, Mating and Breeding for Type, Size and Color to Produce the Massive 

Black Orpingtons of England 

W. M. Bell 



ORIGINATED some twenty years ago, the Black Or- 
pington has maintained a steady popularity 
as an exhibition fowl. The reason of this 
is not far to seek, for it is first, a very hand- 
some bird, second, easy to prepare for exhibi- 
tion, and third, no double mating is required, equally 
good birds of either sex being produced from the same 
pen. The late Mr. W. Cook, who originated the breed, 
is stated to have used a cross between a Minorca cock 
and black sports from Plymouth Rocks, mating the prog- 
eny back to clean-legged Langshan cockerels. However, 
this may be, the result has been 
a short-legged, deep-bodied bird 
with brilliant sheen and broad, 
full front. 

Taking the three main char- 
acteristics to aim for in the 
breeding of Black Orpingtons as 
shortness of leg, color, and, most 
important of all, type. I will first 
speak as to shortness of leg. Oc- 
casionally we see birds penned, 
that almost touch the ground, so 
short are they, and, although we 
want short-legged birds, this is 
rather overstretching the mark. 
Being full-bodied fowls, they 
must have a certain amount of 
day-light under them to show off 
the full effect of their body type. 
Birds that are as short in leg as I 
speak of very seldom attain a 
good size, and an Orpington 
must have size. The color should 
be brilliant beetle-green sheen, 
free from purple or bronze and 
one of the chief aims in breeding 
is to get this color not only 
on the top, but carried 
right down the breast into the 

fluff. At the present time there are very few birds that 
can show a really good color throughout. In type they 
should have a broad, full front, showing an unbroken 
curve from the beak to the tail. Many birds have a ten- 
dency towards being pinched in the breast, and one of 
the main objects is to get this perfect curve. The body 
should be deep through, as it is no use having a broad, 
full-fron-ted bird if it has not the depth of body to set it 



11 







BLACK ORPINGTON COCK— LATE ENGLISH 
TYPE 

Reproduced from "Races of Domestic Fowls," 
page 54. Bird was bred by W. M. Bell, England. 
He has exhibited with success in America, winning 
recently at Madison Square Garden, New York and 
at Boston. Mr. Bell accompanied his exhibit and 
made numerous friends on this side of the Atlantic. 



off. The back should be short, with broad shoulders, with 
the saddle rising in a gentle sweep up to a neat, flowing 
tail. The saddle itself should be broad, with a full hackle. 
The comb should be fine, evenly serrated, and free from 
side sprigs. It should be medium size, set on a firm base. 
If too small, it makes the cock look effeminate; but, on 
the other hand, a comb like a Minorca's tends to lessen 
the compact appearances of the bird. 

The eye is an important point and its color is some- 
times the subject of controversy. I have often heard 
people talking of a jet black eye, but have never seen one 
yet. However good a bird's 
eye may be, if held in the light 
it will show a dark brown iris 
with black center. 

In the mating of Black Orp- 
ingtons I am never particular as 
to the size of the male. In fact I 
would prefer a small bird, if he 
is of really typical shape. The 
female should be as large as pos- 
sible, provided she is a fairly 
good type and other small points 
are good. In both cases they 
should have good bone ' and 
should stand on short legs, this 
applying more especially to the 
male. Never mate two very 
highly colored birds together, as 
by doing so one is liable to get 
purple barring on the wing, or a 
bronze color, either of which 
goes against a bird in the show 
pen. 

I have mentioned double 
mating as not being necessary 
for this variety. For the ama- 
teur who only keeps one pen this 
is a great consideration. I have 
known a case of a cockerel win- 
ning at the Dairy Show and a pullet getting second on the 
same day both birds being hatched on the same day and 
bred from the same father and mother. 

In conclusion, the perfect bird has not been produced 
yet, but should this happy consumation of the breeders' 
wish be obtained, it will be difficult for any man to pro- 
duce a more perfect picture of the feathered tribe than a 
Black Orpington. — Illustrated Poultry Record, England. 



CHAPTEIR IV 



Buff Orpingtons 



Severe Criticisms and Condemnation of the New Variety when First Exhibited in England — Rapid Growth 

in Popularity of Buff Orpingtons when Their Good Qualities Became Better Known — Mating for 

Size, Type and Color — Contributions by Noted American Breeders of Buff Orpingtons 



J. H, Dr«rena(edt 




^UFF Orpingtons followed closely on the heels 
of their black namesake, but even with 
no claim as blood relations, they shared 
the growing popularity of the Orpington 
fowl in England with the Blacks from the 
start, while in this country they became the 
most popular variety from the time they 
were first exhibited at the Madison Square Garden in 
1899 and continued in the lead up till the present time, 
although the White variety has come along with a rush in 
the past few years, and bids fair to overtake its Buflf rival, 
as it already has its Black in number of entries at our 
leading poultry exhibitions. But Buff color is so im- 
mensely popular with American fanciers that any 
variety of a breed possessing it, is bound to remain 
among the leading races of domestic poultry, provided 
it meets the necessary other requirements which make 
up the much sought after, but rarely found general pur- 
pose fowl. 

The new Buff Orpingtons were launched upon a 
stormy sea and were tossed about roughly in their youth- 
ful days. The originator, William Cook, was severely 
criticised and even roundly abused in his native land, for 
oflfering an imperfect cross-bred fowl to the public, as well 
as for his temerity in calling these Buff crosses "Orping- 
tons" when no trace of the 
original Black Orpington 
blood flowed in the new 
comers' veins. 

The American Fancier 
in the fall of 1901 published 
several caustic comments by 
the late Harrison Weir, one 
of England's most noted and 
respected poultry authorities, 
which handled Mr. Cook's 
Orpington productions with- 
out gloves. Capt. C. W. Ged- 
ney, Bromley, Kent, Eng- 
land, in the October 27th is- 
sue of the American Fancier 
contributed another severe 
criticism of BufT Orpingtons, 
which in part read as follows: 
"I read with much de- 
light the well merited casti- 
gation administered by Mr. 
Harrison Weir to William 
Cook, the Orpington poultry 
dealer. But it will make no 
impression upon this Bar- 
num of the English poul- 
try world. I hope, how- 
ever, that it will counter- 
act some of the log rolling of 



W. Cook, which has been so long rampant in the Amer- 
ican poultry journals. The English people — at least some 
of them — like being gulled, and W. Cook apparently found 
this out in 1883. He has gulled them successfully ever 
since and waxed fat upon the proceeds. 

But to get to one of his latest mongrels — the Buff Orp- 
ington. I induced a friend of mine at a distance to obtain 
for me a sitting of these birds' eggs from W. Cook direct. 
There were eight chickens hatched from the 13 eggs, but 
two of them were white! Seven out of the eight had perfect 
Dorking feet, with five toes, and six of the brood were 
feather legged! Such a lovely lot of mongrels! And this 
does not exhaust the list of 'Orpington' varieties which I 
got for my money. Two of the Buff chickens are now in 
adult plumage and they are distinctly marked upon their 
backs with dark lacings, suggestive of Plymouth Rocks! 
The feathering on the legs is very slight and it has a ten- 
dency to disappear as the bird gets older. At any rate, I 
was told so by one of W. Cook's representatives. He did 
not, however, explain, as Mr. Harrison Weir does, that the 
feathers are to be pulled out and the holes filled up with 
wax! As I said before, the British public like being gulled, 
and they took William Cook's mongrel Black Orpington 
in preference to the pure Langshan, because he boomed it 
and lied about it wholesale." 




ENGLISH BUFF ORPINGTONS, 1906. 
Reproduced from Races of Domestic Poultrj', by Edward Brown, England. 



THE ORPINGTONS 



37 



No doubt, Captain Gedney was somewhat prejudiced 
in favor of his Langshans, which, added to his neighborly 
feelings toward Mr. Cook, may have caused the above se- 
vere condemnation. Our English cousins when they at- 
tack each other in print, do not hesitate to call a "spade 
a spade," or refrain from personalities. But every man 
has his friends, so Mr. Cook was not left alone to fight 
his battles, as the following letter, in answer to Mr. 
Gedney's, which appeared in the January 12th, 1902, issue of 
the American Fancier, will prove: 

"As a breeder and admirer of the Orpington, I have 
read with much interest the correspondence that has re- 
cently appeared in the American Fancier regarding the Buff 
variety. Mr. C. W. Gedney's letter in your issue of 27th of 
October was evidently dictated by a spirit of personal ani- 
mosity towards Mr. Cook, who, I am sure, from per- 
sonal knowledge of him, does not merit the severe and 
wholesale condemnation passed upon him by Mr. Gedney. 
Surely the English public must be very stupid indeed if 
they have allowed themselves to be 'gulled' for 17 years, 
and we in the Australian Colonies must be equally stupid, 
for as each new variety of Orpingtons is introduced at 
home it is very soon thereafter imported here and eagerly 
welcomed. I think Mr. Gedney must have drawn largely 
upon his imagination in his description of the chicks 
hatched from the sitting of Buffs he refers to, for I have 
hatched scores of sittings during the past three years 
and have never had or heard of anything approaching 
such results. Mr. Cook, instead of attempting to conceal, 
has frankly told both verbally and in writing the composi- 
tion of the Orpington fowls, and so those persons who 
breed Buffs are neither surprised nor disappointed when 
some of the chicks are not a true buff color or have a few 
feathers in their legs. My 
own experience has been 
that the chickens are very 
free from feathers on the 
legs and only a very small 
percentage have specks in 
the body feathers. .Admit- 
ting that such flaws occur 
occasionally, these are only 
regarded at all seriously by 
exhibitors and in no way 
detract from the value of 
the Buffs as utility fowls of 
the highest standard. In 
this Colony the Orpingtons 
are bred in large numbers, 
being held in high estima 
tion on account of their su- 
periority as early and pro- 
lific layers and as quick 
maturing table birds. The 
government poultry expert 
here stated in a recent re- 
port that the Orpingtons 
were by a long way the 
best breed of utility fowl 
€ver imported into this Col- 
ony. On that account 
alone are the praises be- 
stowed upon them not well 
merited and may not the 
deprecatory remarks about 
the breed and the personal 
abuse of their clever creator 




C^^CKER&LIHPIRST PRiit P&N EC'STor) JAN 19|o, 

BRED ^'<o OWMEDBY OWEM PARn5,VlI1tYARD HAVEn.H A55W 5A : 



be treated with contempt? The Diamond Jubilee Orping- 
tons recently imported here have already proved their 
immense value as utility fowls and, like the others, have 
come to stay. I would only add that in my opinion, Mr. 
Cook has deservedly earned the warmest gratitude of 
poultry keepers in this Colony as elsewhere for having 
produced a breed of fowls which is second to none, if not 
superior to all others, for utility purposes, and are more- 
over wholly undeserving of the name of 'mongrels' which 
Mr. Gedney apphes to them. E. BUTCHER. 

"Sydney, New South Wales." 

The above correspondence appeared at a time when 
Buff Orpingtons began to gain a foothold in America. In 
1901 at the New York Show, Buff Orpingtons were out in 
great force and showed high quality, according to the re- 
ports at that time. Such well known fanciers as F. W. 
Gaylor, Chas. Bennington, Chas. Vass and S. D. Fur- 
minger became interested in breeding Buff Orpingtons, 
and as it fell to our lot to judge Orpington classes in 
those days we could readily note the rapid advance made 
in comparatively few years in the color and combs of the 
English importations and in the American bred speci- 
mens. But type was still far removed from what the 
Standard called for. The birds were leggy and lacked 
breadth and depth of body. In 1902 the Orpington fever 
took firm hold of American breeders, as the following 
report of the Orpingtons at the New York Show of that 
year written by the enthusiastic Orpington champion, 
Wallace P. Willett, indicates. 

At the New York Show in 1902 there were 63 Orping- 
ton birds shown by eleven breeders against 23 by five 
breeders last year. This shows how rapidly this breed is 

coming into favor, making- 
its own way quietly and 
without any pushing thus 
far. The breeders exhibit- 
ing this year were C. E. 
Vass, Washington, N. J., 
Frank W. Gaylor, New- 
port, R. I., Wallace P. Wil- 
lett, East Orange, N. J., P. 
Kyle, Flushing, L. I., Chas 
Edw. Faber, Plainfield, N. 
J., Arthur J. McCain, Dela- 
ware, N. J., H. M. Car- 
penter, Ossining, N. Y., 
Jas. S. Warne, Washington, 
N. J., Edmont Poultry 
Farm, New Milford, N. Y., 
and Mrs. J. G. Osborne. 
Fabius, N. Y. 

"The first on Buff cock 
went to Mrs. Osborne; 1st 
hen and cockerel to C. E. 
Vass; 1st Buff pullet to Mr. 
Gaylor; 1st Black male and 
female to ' Mr. Carpenter; 
1st Buff pen to Mr. Willett. 
Mr. Willett exhibited the 
Spangled and Jubilee varie- 
ties as well as the Buffs and 
Blacks. Next year Secre- 
tary Crawford promises 
special classes for Buff, 
Black, Jubilee, and Spang- 
led, Wm. Cook & Sons, 



at. 



Jm^ 



38 



THE ORPINGTONS 



the originators of the Orpingtons having agreed to see all 
classes filled. Mr. Wm. Cook, Senior, had made arrange- 
ments to be present this year with four pens but was pre- 
vented by sickness. 

"The American Orpington Club held its first annual 
meeting and elected Mr. C. E. Vass, president; Mr. Frank 
W. Gaylor, vice-president; Mr. Wallace P. Willett, secre- 
tary and treasurer; Mr. P. Kyle and Mr. C. E. Faber, 
members of executive committee. Standards were adopted 
for all the varieties. A new paper appeared called 'The Orp- 
ington,' by Wallace P. Willett, devoted entirely to the in- 
terest of the breeders of the fashionable, fancy and utility 
of Orpingtons, 1-cent stamp for copy. This paper gives 
the English Standards of all the Orpingtons and a fine 
illustration of a typical 
Black Orpington cock. The 
wonderful progress made 
by the Orpingtons in Eng- 
land and the Colonies in 
the few years since their 
introduction is only a fore- 
runner of what will come 
about in the United 
States." 

In 1903 came the flood- 
tide boom of the Buflf Orp- 
ingtons, when William 
Cook arrived from Eng- 
land with a ship-load of 
Orpingtons of all varieties 
and made such a display of 
them at the Madison Square 
Garden. That exhibit firmly 
and permanently established 
Buff Orpingtons, as well 
as the Black and White va- 
rieties in America. The 
boom was on in full blast, 
and has shown no signs of 
"blowing up." Buf? Orping- 
tons are here to stay. 

Buff Orpingtons in Eng- 
land 

The late Lewis Wright 
in his "Book of Poultry" re- 
lates the history of the first 
appearance of Buff Orping- 
tons in England as follows: 

"The first pair of Bufif 
Orpingtons ever shown as 
such were exhibited by Mr. 
W. Cook, at the Dairy Show, 

October, 1894, when Mr. Cook drew our especial attention 
to them, and made the same statement which has been 
ly.ade on many other occasions, that they were produced 
by mating a Golden-spangled Hamburg with a colored 
Dorking hen, pullets from the produce being mated with 
a Buff Cochin cock; the main characteristic of the birds 
being the combination of buff plimiage with white legs 
and feet. We remarked on this earliest possible occasion, 
that a fowl with such points might probably prove both 
valuable and popular; but that there was grave objection 
to calling them Orpingtons, since he had already appro- 
priated that name to another fowl, which had, according 
to his own account, not one single element in common. 
He asserted, as he has done since, his right to 




|r]R5TPRlZeWimiMQMENBO5ToM-19|0- 
' OW&H FARMS.Vl n&YARD tiAV&li , n/\55- 



call any fowl he introduced by any name he pleased; to 
which we replied in substance, as expressed more 
definitely later, that a breeder might justifiably use 'any 
name he likes really open to him; but when a man has 
already appropriated the name of his own residence to 
one such breed, of which he tells us the components were 
A, B, and C, there are the gravest objections to his giv- 
ing, years afterwards, the same name, for merely trade 
and advertising purposes, to another 'breed,' which, ac- 
cording to his own account, has no particle of A, B. and 
C, but was built up of X, Y, and Z.' Such nomenclature 
would not have been allowed by the Poultry Association 
of America, and objection to it was widely expressed by 
the most prominent authorities in England with scarcely 

an exception; the already 
existing Orpington Club 
also protested against the 
same name being given to 
another fowl which had not 
in it one atom of the same 
constituent as theirs. A 
considerable amount of dis- 
cussion took place later 
emphasized by the fact that 
precisely similar fowls were 
exhibited under another 
name at the Smithfield 
Show of dead poultry. Ow- 
ing largely to this latter 
circumstance, the question 
was finally brought before 
the Poultry Club, who de- 
cided that it was then too 
late to interfere, but inti- 
mated that such a case 
would not again be allowed 
to pass unnoticed; and in 
this way it is to be hoped 
that the circumstances may 
have produced a more 
definite understanding con- 
cerning such matters in the 
poultry world." 

Of the subsequent de- 
velopment of Buff Orping- 
tons by English breeders 
Mr. Wright writes as fol- 
lows: 

"There is an abund- 
ance of evidence that all 
breeders who took up the 
new breed found plenty of 
work to do in it, and 
that some of them selected simply the best specimens 
they could find, wherever they could find them, in Sur- 
rey or Lincolnshire, or anywhere. That birds have been 
bought in the latter county of people who have bred 
nothing else for a quarter of a century, were shown di- 
rectly as Buff Orpingtons, and used by Buff Orpington 
breeders, is quite certain; and various successful strains 
have no doubt bad different local origins which accounts 
for the fact stated by Mr. Richardson presently, of the 
evil results found to follow from crossing these different 
strains. None of the early show specimens had the shape 
of the Black Orpington, all being higher on the leg, longer 
in the back, and less massive in the body; but breeders 



i 



THE 0"R'F1HGT0NS 



S& 



lliave recently been paying more atteiition to weight aniS 
-shape, which are accordingly impr-ovirig. 

"The merits and utility of the breed stand apart frowi 
its origin and name. Those wfeo objected to the latter, 
were accused of making a 'viruJe^t attack upon the breed,' 
but without, as far as we know, iny foundation. The fowl 
itself was recognized by nearly all as a most valuable one, 
endorsed already by the long experience of the Uncoln- 
shire breeders as a first-class breed for the market; and 
speedily found, as soon as kept alive for other purposes 
than market, to fce a most hardy bird and prolific layer. 
Putting aside claims and proceedings to wliich there are 
serious reasons for taking exception, Mr. Cook may be 
given full credit for 'booming' and making known in other 
than poultry-fattening circles, what is recognized as one- 
of the most attractive and useful of all classes of poultry,, 
combining the beautiful and popular buflf color, with ad- 
mirable table and laying qualities. It is probable that the- 
Buflf Orpington, as now known, comes as near to the ideal; 
of an all-round, general purpose fowl as is humanly pos- 
sible; and it is not a small service, however we may re- 
gret the methods employed, to have made such a birdl 
popular amongst breeders generally." 

Buff Orpingtons Admitted to the Standard in 1903i 
Single Comb Buff Orpingtons were admitted to. thv 
American Standard of Perfection of 1903, but the- 1905 
edition of the Standard contains the first revised ideal 
shape illustrations of Orpingtons, the color description 
being the same in both. No material change is made in 
the description of buff color in the revised Standard' of 
1910, but changes in shape were made by the Revision 
Committee at Chicago, 111., April, 1909. These changes 
will be found in the "Comparison of Type Columns-" of 
Chapter II. of this book. 




VVirfl«R'OpPlR3T PULLET B05TOH \9°3 
AriDmn^TIAL 5.C BUPFORPmQToN CLUB SPECIAL 

• F-oR BEST PUU.E-T . ow^EP i-oEXHlBITED 
HE:MRYaPRE5<ioTT. VILLAQt STATION. OERRYN. 



Buff Color 

The 'StaH<iard color for all American Buflf fowls is 
defined as a rich golden buff, free from shafting or meali- 
ness, the -stlrface of the head, neck, back, wing-bows, saddle 
sickles being of a rich golden sheen in the male; the same 
surface color predominating in the female, the glossy 
lustre 'on the surface harmonizing in shade with it in all 
sections. Under-color is a lighter shade of buflp, whichy 
must be free from foreign color, while black or grray ap' 
pearing in wings or tail is a serious defect. A first-class, 
specimen is of one even shade of color from top of head 
to tip of tail over back and wings and around breast and 
ibody. This is the ideal American Standard buflf color, 
ihard to attain, but the true guide for the breeder, one that 
has been instruitiental ii> producing magnificent speci-- 
mens of Buff Cochins, Buflf Wyandottes, Buflf Plymouth,, 
Rocks, Buff Leghorns and Bnflf Orpingtons in America.. 
There is no flexibility in this Standard color ideal, for itt 
means that only true buflf color can win, other points 
being equal to exhibition specimens. English breeders are 
less strenuoins and considerate over this buff color section 
than AmeTicaTi fanciers as the following definition from 
the English Standard for Buff Orpingtons will show: 

"Plunriage: Any shade of buflf from lemon buff to> 
rich buff, on the one side avoiding washiness, and on the 
other side a reddish tinge. The color to be perfectly uni- 
form throughout, allowing for greater lustre on the hackle 
and saddle feathers, and of the wing-bow in the case of 
the cock only." 

This will explain the variation in color of imported 
Buff Orpingtons which frequently disappoints American 
purchasers. But English breeders are great sticklers for 
type, and size and color take a back seat when a corking 
good big and shapely Buff Orpington makes his appear- 
ance. But it is a very good law in breeding all kinds of 
feathered live stock to get shape or type first and color 
afterward. 

Size and Weight 

Orpingtons are large fowls, so that size without cor- 
responding weight is apt to kill the type and the breed. 
That is the chief reason why many Buff Orpington breed- 
ers objected to a reduction in the Standard weights of 
Orpingtons, and justly so. A comparison of weights in 
England and America shows: 

English Americaa 

Cock:— Between 9 and 10 lbs 10 

when fully matured. i 

Hen: — About 7 or 8 lbs. S I 

when fully matured. 

Cockerel: — Not given Syi 

Pullet: — Not given 7 
So on the weight question the English and American 
Orpington Standard agree. 

Disqualifications 

The English Standard "passes" Buff Orpingtons for 
the following: "Serious Defects; other than four toes; wry 
tail or any deformity; the slightest feather or fluff on legs 
or feet; long legs; yellow skin; twist or side spikes to 
comb or comb over to one side; yellow legs or feet; any 
white or much black in tail or flights; legs any color but 
white." The American Standard of Perfection gives the 
following color disqualification: "Positive white in ear- 
lobes covering more than one-third of the surface; yellow 
beak or skin; shanks other than white or pinkish white." 
Other disqualifications for deformities come under the 



40 



THE ORPINGTONS 



head of "General Disqualifications;" which are nearly the 
same as in the English Standard except that no mention is 
made in the American Orpington Standard of the number of 
toes an Orpington is required to have on each foot, al- 
though it is generally understood that five-toed specimens 
are to be disqualified by the judges. 

The excellent articles on Mating, Breeding and Rear- 
ing Buflf Orpingtons contributed to this chapter by fore- 
most American breeders which follow should prove of 
great value to all lovers of this popular and useful variety. 

Mating Buff Orpingtons 

Proper Selection of Breeders to Overcome Defects 

in the Buff Orpingtons — Extremes of Color in 

Mating are to be Avoided 



Ma 



F. Dela 



EVERY true fancier is a member of a large family 
which includes the men whose bread and butter 
depend on their ability to produce the highest ex- 
cellence; the men who breed pure-bred poultry as a side 
issue, but also as a means of augmenting their incomes, 
and the men who breed thoroughbreds for recreation or 
for the love of it, but to whom the commercial success or 
failure of their hobby is not of particular moment. At 
heart these cousins of differing personalities are very sim- 
ilar, and they are equally fascinated in watching the chicks 
shape up, and can hardly take their eyes from the speci- 
mens that promise to land the laurel wreaths at the com- 
ing shows. No class of fanciers in the world are abler 
men, better sportsmen, or have a harder color to produce 
in its perfection, than those devoting their energies to per- 
fection of bufif color in the various breeds. 

Considering its hybrid origin, the Buff Orpington has 
made wonderful advancement, and the best specimens aver- 
age fully as good in color as do the Bufif Rocks and the Buff 
Wyandottes. These latter varieties were originated just 
a little earlier, but had much less alien blood of absolutely 
foreign color that must be eliminated to produce the 
soft even buff color so coveted by all breeders of buflt 
fowls. 

The Bufif Orpington of today breeds remarkably true 
to both type and color and the percentage of decided culls 
is but little larger from flocks bred from properly mated 
pens than it is in flocks of the older bufif breeds. A few 
more j'ears of careful selection will put them on a par 
from a fancy stand-point with any of their sister varieties. 

The commonest shape faults in the variety as we find 
it today are; a little too much length of shank; breast not 
quite full enough, and keel not quite level enough for true 
Orpington type, which should be long and broad as well 
as deep, in fact a low down bird of tremendous frame. A 
tail carried too high will shorten the apparent length of a 
bird, and the majority of males show this defect to a 
more or less degree. Great strides are being made every 
year in correcting these shape or type faults and the pro- 
gress made is most encouraging. 

The list of color defects will take longer to eradicate, 
but this is true of any variety in existence. If it were pos- 
sible to produce birds approaching perfection in a ma- 
jority of our flocks, our interest in the science of breeding 
would cease. White showing in imder-color of hackle, 
in wings, and at base of tail is a fault it will take 
many years to completely rectify and not lose our rich- 
ness and evenness of surface color. Minor color defects 
that are fast disappearing are: red wing-bows in males; 




^&$^(>kSf/?/f,^ 



FIRST PRIZE BUFF ORPINGTON PULLET 

MAt\lSON SQUARE GARDEN N-Y- 1909-10. 
BUNROBIh FARM CHATHAM N J- 

penciling or ticking in females; bluish legs, a trace of their 
Hamburg ancestors; and mealiness and patchiness in both 
sexes. Other defects that will be a little troublesome for 
some time are stubs on legs, and yellow shanks showing 
Cochin blood; side sprigs on comb, and white in ear-lobe, 
two more reminders of the Hamburg blood. The writer 
has seen but one specimen showing the fifth toe of the 
Dorking, so that possible defect can be ignored. 

The above list of defects appears quite formidable but 
is no more so than can be written of any variety if we 
tabulate all the faults appearing in the poorest specimens 
raised. In the proper mating of any flock of poultry we 
should strive first to produce the breed type, second, to 
improve the color of plumage; and third, to perfect the 
minor points such as comb, eye, lobe, and legs. I will take 
them up in this order. 

Breed Type Emphasized 

Too much stress cannot be laid on the importance of 
breed type in any variety. A poorly shaped Orpington can 
approach the Plymouth Rock, the Wyandotte, or worse 
yet, the original Hamburg in type. This last is getting 
rare and of the other two, the first is least objectionable. 
Select a male as good in type as you possess that is not 
really bad in other desirable sections; and mate with him 
the best colored hens you have that are up to, or over 
Standard Weight. If your male is poor in comb, be care- 
ful to have hens as good in this section as possible. (Do 
not, however, sacrifice shape and size to comb. Our 
-'\merican taste demands a low Plymouth Rock comb on 
our Orpingtons and this is not natural to the breed. It 
will require patience to produce good combs without sac- 
rificing size.) Such a mating will produce large boned 
birds that have size and type in a goodly percentage. -If 
the chicks lose in color, this weakness can be rectified in 



THE ORPINGTONS 



41 



succeeding matings. As a rule the male will influence the 
color^and type more than the female does, while the latter 
influences the size. For this reason I would prefer a 
smallish male of really good type to a tall gawky male 
having nothing but size and color to recommend him. 

Among the first principles of color mating there are 
a few points I wish to make most emphatic. Never, under 
any circumstances, use extremes of color. Never use a 
female in your best pens showing mealiness over the 
wing-bows. Never use a reddish female with the web of 
the feather very pronounced, or as we say, "shafty." 
Never use a male with a red hackle, and, at the same 
time white in under-color of hackle. Good buff color was 
never produced by using birds indicated above, excepting 
in an occasional chance 
specimen. 

How to Obtain Color 

In mating for color, I 
first select the best colored 
males I have available that 
have no bad outs in other 
sections. These birds I line 
up, and carefully compare 
their breeding possibilities 
from a color stand-point, 
taking the known qualities 
of their direct ancestors 
into consideration. After 
selecting the most promis- 
ing bird, I go through our 
flock of females and select 
even colored birds ranging 
from the same shade as the 
male to two tones darker. I 
make color the first consid- 
eration in selecting these 
females, but also carefully 
weigh their breeding, and 
choose only those that have 
the proper blood lines to 
nick with the male, and that 
are strong in the sections 
where he is weakest. This in- 
sures improvement all along 
the line. This process is re- 
peated with each one of my 
selected males; in each case 
using females that are not 
over two tones away from 
the male in color. The light- 
er males are mated with females that are absolutely sound 
in under-color in every section. It is not necessary to mate 
dark females with such a bird, as the lighter females that 
are sound under will have the necessary strength of color 
pigment to mate with a male whose origin is known. The 
darker males are usually very sound in under-color, }'et 
the same rule applies, and females mated with them are 
even and rich in color, with sound under-color. In all 
selected females, I avoid absolutely all mealiness and 
shafting when possible. Also give the preference to hens 
that have moulted right, and to pullets that my experience 
has taught me will make fine hens. 

Extreme matings containing dark birds of one sex 
and light birds of the other will never produce medium 
shades. The result will be unattractive patchy pullets 
with dark hackles, and uneven cockerels with dark hackles 




»...5?p 



CHAMPION" NEW YORKER 



First prize Buff Orpington Cocl\ at Madison Square Garden 
New York. lW9-iO; also winner of cup for "Best Orpington Male 
all Varieties." Owned and bred by H. H. Kingston. Jr. 



and wing-bows. Cockerels from an extreme mating 
usually average slightly better quality than do pullets. 
The contrary is true of a proper inating as it is easier to 
produce sound colored pullets in quantities than it is to 
produce sound males. 

In correcting comb and eye defects I am careful in 
every mating I make, whether primarily for shape, or for 
color, to have good eyes and comb on either male or fe- 
males. When possible, I avoid a decidedly bad comb in 
either sex. I do not believe it practicable just now to 
discard an otherwise fine male for a large, or unevenly 
serrated comb. This section will adjust itself with time 
and should not be allowed undue prominence. We all 
admire a five point comb that is perfectly serrated, but 

the longer we breed our fa- 
vorites the more this sec- 
tion seems to diminish in 
relative importance. Never 
breed from a bird having 
side sprigs, or from one 
having stubs on shanks. 

Leg color runs very 
good in the breed. A small 
percentage still show bluish 
shanks, and a still smaller 
number come with bright 
yellow legs. Simply do not 
breed from these birds no 
matter how good they are 
in other sections. Bright red 
eyes on birds of extra good 
color are not plentiful. Have 
made decided progress this 
year in this section, and a 
few years will largely do 
away with our greenish, 
yellow, and fish eyes. As 
I said before, if you use a 
male with poor eyes, rec- 
tify the defect in your fe- 
males, and vice versa. 
There are a fery few fan- 
ciers of any breed that do 
not admire a buff bird of 
the true golden shade, and 
of even color. The writer 
has bred over twenty va- 
rieties since he began eigh- 
teen years ago, and the buffs 
have always been first in his 
affection. My long exper- 
ience in breeding Buff Rocks and Buff Wyandottes is ex- 
tremely valuable in producing proper color on the Orping- 
tons. Today, I am completely cured of my prejudice 
against the white legs and skin of the Orpington and can 
watch our Orpington and Rock chicks running side by 
side with equal pleasure. It is a keen delight to note the 
improvement in both varieties, and it is still an open 
question which will produce the best colored bird this 
year. That the Orpington stands a chance in such a com- 
petition shows decided improvement, and we have cock- 
«rels and pullets of both varieties without a trace of 
foreign color in wing or tail. 

The Buflf variety has proven itself to be the best of 
the Orpingtons, and has firmly established itself as one 
of the six most popular varieties in America. Its intrinsic 
merit will retain it in the proud position it has attained. 



10 ''" 



42 



THE ORPINGTONS 



and probably place it near the top of the leading six. It 
is a fowl for the fancier, the egg farmer, and, as the 
popular prejudice against the white skin and legs dis- 
appears it will be a very popular fowl for the broiler and 
the capon man. 

Some Experiences -with Buff Orpingtons 

Why I Selected the Bnffs and How I Started— 
Snocess in the Sho^f' Room 

Miss Henristta E. Hooker 

MY first experience with poultry began about ten 
years ago as a necessity or rather economy, in 
disposing of table waste from a large family. 
They were a mongrel collection of twelve, purchased at 
auction for 48c each. A cousin of mine, a fancier of Buff 
Rocks, approved my venture, but urged that I keep some- 
thing in fowls that my relatives would not be ashamed of 
as they neared my house, and generously proposed if I 
would eat what I had, to start me with six good Buflfs. 

This proposition was accepted and my flock was soon 
all buff. 

A Matter of Sentiment 

In company with a friend of mine I made a walking 
tour in England a few years ago and was so charmed with 
the region about the little town of Orpington, that when 
after my return home I began to see Orpington fowls 
mentioned in the poultry papers, without knowing any- 
thing further about them than what the name suggested, 
I decided to own some — for there is something in a name. 

A Start 

I sent to a man in the Middle States who advertised 
imported stock for a sitting of eggs, paying what seemed 
to me then the enormous price of five dollars for twelve 
eggs. These eggs were put with eggs from my own flock 
under two hens and though the Rock eggs all gave me 
chicks, not an Orpington peeped. On opening the eggs, 
only one chick, a monstrosity, was to be found. In reply 
to my report the shipper said he had broken up his breed- 
ing pens but would sell me chicks cheap in the fall. This, 
followed up, brought the report that his brooders had 
burned, leaving him no surplus for sale. Thus vanished 
my first five dollars. 

When the first eggs failed I wrote to a New Hamp- 
shire breeder advertising for three dollars a sitting and 
soon had eggs going with the same result as the first. 
The sender said that I must in some way be at fault but 
I could have another sitting at half price which I took, 
getting therefrom a cockerel and a pullet, the former with 
fully feathered shanks, the latter with as much white as 
buff and about equally distributed and my labors for that 
season ended by finding that the pullet laid well and the 
cockerel was fine eating. 

About this time I chanced to see in a poultry paper 
the question answered as to whether it was practicable to 
import eggs, the reply being that the writer knew of 
seventeen Buff Orpington chicks hatched from two im- 
ported sittings. Here was my opportunity and I impor- 
tuned the writer to secure for me a pair of these chicks. 
The importer, it proved, was not a dealer and hesitated to 
spare a pullet as nine were cockerels, but finally sold me 
a pair, five months old, for $6.00. 

They were from the yards of the originator, Mr. Wm. 
Cook, and were duly named William and Lady Glad- 
stone. 



I bought a hen from a well known breeder for $3.00 
and felt that I was on my feet; but the hen died two 
weeks later and the eggs from my pair did not hatch. 
Perhaps I should not expect it now from a six months 
old pair with no others in the pen. 

I knew nothing of "points" at that time, only what the 
papers mentioned in descriptions, but I am sure that the 
pullet I should today consider choice and also that "Wil- 
liam" had some white flight feathers. 

Some people might have been discouraged. Some 
might have had other feelings. But for years the motto 
in my laboratory had been: "Keeping everlastingly at it 
brings success," and in this spirit I determined to per- 
severe until I had Orpingtons. 

Soon, however, the eggs from my pair began to pro- 
duce results and I was encouraged. A year later Mr. Cook, 
Senior, came from England with 103 birds. 




"PERTELOTE" 

First Prize Hen New York, 1908. Owned by Miss Henrietta 
E. Hooker. 

One of these, a cockerel, I purchased and mated with 
a part of my pullets, bringing reasonably good results. 

I had no thought of exhibiting birds until a year or 
two later. Indeed, I am sure that my attitude toward 
what used to be called "hen shows" has materially changed 
or I should not now show birds. 

Making Headway 

.'Vfter a little I needed new blood, I was told. I pur- 
chased a cockerel for $15.00 at a Connecticut show and 
felt that I had gone beyond all limits of extravagance. I 
ascertained that this cockerel was sired by the first New 
York cock in 1903. This bird was beautiful as he de- 
veloped and I declined an offer of fifty dollars for him. He 



THE ORPINGTONS 



43 



sired the hen which I still own and which has always won 
when shown. She is the mother of my hen, "Pertelote," 
who won first at New York in 1908, and of many good 
hens in my flock. 

I have made many mistakes but have tried to learn 
from every available source. In my early mating I had 
expert advice and also in preparing my first birds for 
showing. It was money well invested. I visited, when 
possible, the poultry plants of others, both of this country 
and England, and learned always something helpful. 

Introducing New Blood 

New blood is introduced with extreme caution and 
carefully toemarked more than one year. J have disposed 
of every chick from such mating because of undesirable 
qualities thus introduced. 

I have three times imported cockerels from England; 




BUFF ORPINGTON COCK 

Winner of first prize and cup at Allentown. Pa.. 190S; 
first, two silver cups and gold special for best shaped 
male at Madison Square Garden, New York, 1908-9; first 
and shape special at Boston. 1909, and first at Cleveland, 
1909. Bred and owned by Sunswlck Poultry Farm. 

twice direct from the home estate of Mr. Wm. Cook, Sr., 
and once from Mr. Wm. Bell. I have never paid what 
would be considered high prices as I could not afford it 
and most of the work of my small poultry plant I do 
myself. 

My First Exhibition 

My first experience in showing birds was at Spring- 
held, Mass., and was on this wise: A family of college girls 
in my home noticed that at the coming poultry show a 
five pound box of chocolate creams was offered to the 
woman whose exhibit won the most points an'd begged me 
to send my hens down to secure the creams for them; as 
a joke I promised to do it. 

I knew nothing of shows, had visited but one, but I 
had a slight acquaintance with Mr. Frank Gaylor, and in- 
duced him to come and teach me how to select and pre- 
pare birds for showing. He was very generous and to his 
help I owe more than to any other outside assistance my 
success in selecting and showing birds. 



Won the Chocolates and Cup 

Perhaps no mortal was ever more amazed than I was 
at the outcome of this show. Not only did I take the 
chocolate creams but the cup and many specials. Since 
then I have never failed to win a fair share of the trophies 
whenever my birds have shown and the same may be said 
of my stock. 

Demand for Quality Increases Each Year 

At the close of the season I have about fifty hens and 
raise about 150 chicks, this being the capacity of my vil- 
lage lot. I find there is always a market at proper prices 
for first-class stock and could have sold much more this 
year could I have spared it. It is very noticeable that the 
demand for first quality in stock and eggs increases each 
year. In offering eggs this year at $3, $5 and $10 per 
sitting, hardly anyone wished the two lower grades. I 
have no pens especially mated for myself from which I 
do not sell and I also hatch eggs for myself from each 
mated pen. 

No Secret Methods — Hard Work — Study 

I spend much of my time with my fowls and know 
them as individuals. I have no secret methods but find 
that success comes only from good, hard work and plenty 
of it; careful attention to little things, all the time; clean-, 
liness; good food; fresh air and gentle treatment. These 
make strong, quiet birds, easy to deal with. I am very 
fond of my flock (especially so of individuals) for which I 
care almost entirely myself. This has been a restful di- 
version from my life-long work of teaching. I find the 
Orpingtons very domestic, generous the year round to my 
egg basket, especially good as a table fowl, beautiful to 
look at and very hardy. 

They Will Sit 

They are far from being non-sitters, but easily 
broken if taken in season, gentle when sitting and the 
best of mothers. 

As they lay all winter they are ready as early as one 
wishes to set eggs, even in January or February. 

I believe if we are conscientious in culling for the next 
few years and careful in mating we have the foundation of 
the most beautiful breed of fowls as well as the most use- 
ful that any country can produce. 

A Good Ail-Around Fowl 

As broilers they are sooner ready for market than any 
I have tried, so we have in the Orpington an all-around 
fowl, considered from the standpoint of meat, eggs or 
early broilers, and certainly the soft tint of golden buff in 
chick or older fowl is a joy to the eye. 

Ambitious 

I have an ambition, perhaps selfish, one day to raise 
as good Orpingtons as are to be had. I am slowly, care- 
fully and with great enthusiasm working toward it, fail- 
ing oftener than I succeed but learning what not to do 
next time and expectant of better results each year. 

Buff Orpington Type and Color 

H. H. Kingston. .1r. 

SUCCESS in breeding Buff Orpingtons, like success 
in any undertaking, is the result of careful thought, 
diligent application and hard work, though all three 
are a pleasure when combined with a business or a hobby 
we enjoy. There is money in breeding good Buff Orping- 



l-i 



THE ORPINGTONS 



tons, but don't think you can step into success all at 
once. I repeat, it takes thought, application and work, 
and I might add — time, to build up a paying business. 

The Golden Rule in breeding Buffs is:— The male 
transmits" type and color; the female transmits size. Fol- 
low this rule carefully and you will succeed. Like all 
good rules, it has exceptions. Here is the important one; 
do not breed males and females widely different in color. 
A golden buff male mated to dark females will never 
produce exhibition specimens. 

Let us step out in the poultry yards and mate up our 
next year's pens. VVe will first collect all our well matured 
males and make our selections from them. Here is a fine 
looking fellow with fine shape but red on the wing bows 
.and almost white under-color. He is no good — never could 
breed good color from such a specimen; put him in the 
fattening pen. Well, here is another, of beautiful even 
■color and nice type, but look at that side sprig on his 
■comb. We hate to do it, but out he goes. 

Thus we cull them over till there are a select few left. 
These have good type, even surface color, though some 
are a few shades darker than others, good under-color, 
clear buff wings, short, stocKy, pink shanks, good head, 
comb and eye. The darkest fellows will show some black 
in the main tail feathers but none have white in any sec- 
tion. We pick out the very best one, band him and enter 
his band number in our stock record book under pen 
number one, Dand 19 and so on down the list with the 
others. 

Next we judge over the hens and pullets, always late 
in the fall or winter after the hens have fully moulted. 
P'irst, we sort out all the largest hens which have moulted 
out a rich even buff, taking it for granted that these have 
been culled over for defects when pullets. We select the 
best for mating with our best cockerel and record them 
in the book under his pen. 

Now we come to the pullets. First, pick out the 
largest, then cull them over for defects. Throw out all 
birds that show any trace of mealiness or shafting and 
then select the pullets that have a good even surface color 
of rich golden hue, neat, small combs. 
red eyes, short, heavy shanks and 
good, deep bodies. Mate these with 
the best cock we have picked out 
that is a shade or two lighter and we 
have pen number two. 

In all matings aim to compensate 
the defects of one sex by good points 
in the same section of the other. Fur- 
thermore, do not mate a lot of nonde- 
script females to one male and expect 
to get good chicks on the hit-and-miss 
principle for it will usually be miss. 
If you haven't enough females to 
-mate up a full pen, use two or three of 
the very best and you will be rewarded 
in the fall by a lot of youngsters that 
will make your heart glad. 

I have learned through costly ex- 
perience that the shortest road to suc- 
cess in breeding Buffs, is to buy stock 
from one reliable breeder, whose 
birds have been winning consistently 
for a number of years. After getting 
such stock, stick to it, and when you 
need fresh blood, go to that same 
breeder for it. 



By way of closing my advice is that you will make no 
mistake in taking up Buff Orpingtons. As a breed they 
are the most popular breed of buff fowls and will always 
remain so. Their many good characteristics are told on 
other pages herein by abler pens than mine. 

Why We Breed Buff Orpingtons 

J. M. Williams and Co. 



W 



HEN the question is asked, why do we breed 
Orpingtons, Rocks, Wyandottes, or in fact any 
breed, for a profit, the breeder of his particular 
variety believes that he has the best birds for making 
money, either for the fancy or common purposes, and 
will be backed up by scores of other breeders. This we 
not only find in the poultry business, but in every vocation 
in life. To make a success of any business we must like 
it — believe in it, and love to do the work connected with 
it; then with the proper push necessary in any business 
and the faculty of letting the people know what you have 
to sell, you have the main secret of success in any busi- 
ness. 

We like the Orpington family from start to finish, not 
only because we have made a financial success of it, but 
for the many good qualities they possess. In our several 
years breeding them we have become so attached to them 
that they seem like one of the family. The general char- 
acteristics or make-up of the Orpingtons is such as to 
make it easily understood, but they have taken a promi- 
nent place among the old breeds in so short a time and 
will continue to hold it for all time, not only for a general 
purpose fowl, but in the fancy as well. 

While we breed and keep the Buff, and White, in both 
Single and Rose Comb varieties, we must admit that the 
Single Comb Buff is our choice beyond any question, and is, 
we believe, the most prominent today in the poultry fra- 
ternity, still, there are lots of friends in the other colors 
and we will not take issue with them on that score, as we 
keep them and like them well. 

In taking the Orpingtons for a general purpose fowl 





WINNERS op FIRST PRIZE °n pEH.NEVY YokKD^^^-'^^^-J^^'" 
III OWEN PARM5, Vlh&YARD HAVEN. MASS.,U5, 



we want to consider all the points essential to the make- 
up of any general purpose fowl, and we know that the 
Orpingtons will land in the front ranks. We claim early 
maturity, egg production, hardy constitution and table 
qualities second to none. Under early maturity we have 
with proper care and feed produced pullets laying at four 
and one-half months of age, but allowing five months as 
the average will compare favorably with any breed, and 
as to the production we refer to the many tests by ex- 
eprimental stations, who are disinterested parties, and 
which is the only fair test, and we always find the Orping- 
tons leading or in the very first ranks. 

We farm out a good many birds and we hear the 



same story from nearly every one: how mucli better the 
Orpingtons lay than our own birds. While this pleases us 
still we know that our competitors in other breeds will 
say that anyone can get that kind of a testimonial. Any- 
way, it pleases us. 

We do not feed for winter layers, breeding for fancy, 
as we would if for common market purposes, as we are 
every year over-sold on our egg orders for early chicks; 
so we commence to feed for our egg sales in February; 
still we have more than we can use in the early winter 
months, just feeding some of the coarse feeds, not intended 
for feed layers. 

In table qualities the Dorking blood used in the make- 



46 



THE ORPINGTONS 



up of the Orpingtons is one of England's greatest table 
fowls; the plump bodies of the fine texture of meat is not 
only of the finest quality but of sufficient quantity to safc. 
isfy anyone in that direction. 

We find the Orpingtons of a very hardy constitution, 
and one of the most active of the largest breeds of fowls, 
the young, middle-age or matured fowls are the same in 
this respect — they are working from early morning until 
late at night. We believe in letting them hustle at nature's 
way to find at least a part of their living; this not only 
lessens the expense, but we think we get results in this 
way provided by nature, that is much better than any arti- 
ficial food that is used as a substitute. We find our young 
birds growing from the start and always show the picture 
of a healthy condition in this way of handling young or 
old stock. 

The Orpingtons are a cold weather bird, as you might 
say, that is, they stand the cold winters and are not 
pinched up as a lot of our small variety birds are. They 
seem to have a winter's dress adapted to that purpose and 
stand the cold weather better than some of our people. 

The beauty of the Orpingtons is second to none from 
the fancier's standpoint, with that deep, broad, massive 
body so characteristic in the Orpington family, with a 
golden buff, or a green sheen, or a pure white, whichever 
color your choice is, is certainly a picture in itself. We 
do not care what breed you are breeding or admire, when 
you stop and look at a pen of Orpingtons as bred today by 
our leading Orpington breeders you cannot help but ad- 
mire them. In the show room you will always see some- 
one admiring them, whether a breeder or not. 

Some seven years ago when we took up the Orping- 
tons, you could count the breeders on your fingers; now 
there are thousands breeding them. In every state in the 
Union, in the show room, we find the entries challenging 
the old breeds of Rocks and Wyandottes, and we look for 
the time in the near future when they will head the list 
in our big shows of New York, Boston and Chicago. 



Ho>v We Raise Buff Orpingtons 

W. B. Bushell 

THE Buff Orpington has come to stay. Why? Be- 
cause they do not disappoint and they come up to 

- all that has been said about them by the intro- 
ducers, the importers and the American breeders in gen- 
eral. 

They are a grand all-around fowl. 

When we say that their meat is tender, juicy and of 
fine flavor, we mean just that. All chickens might be 
tender, but there is a difference in flavor and some are 
more juicy than others. 

As a winter layer they are the equal of the best. 

The farmers are beginning to realize their value as an 
all-around fowl, and as a winter layer, especially, so the 
demand for male birds from farmers with which to im- 
prove their flocks, is great. 

They are also buying lots of eggs for hatching, and 
thus putting thorough-bred Orpingtons onto their farms. 

Many of our farmer friends and acquaintances tell us 
that the Orpingtons are the best bird they ever raised for 
layers, and their heavy weight and fine meat make them 
very popular and profitable, when they get ready to turn 
them into cash. 



Another feature that takes well with the farmer is the 
fact that they are such great foragers. . They make nice 
quiet sitters, easy to handle and make good mothers. 

The chicks are hardy and easy to raise. They feather 
out rather slowly but that is to their advantage. A chick 
that feathers out too fast uses the most of its vitality to 
make feathers instead of bodily growth, consequently they 
are very susceptible to the many chick ills, and easily 
succumb. 

We find in our own experience that artificial methods 
are by far the best for hatching and brooding. We have 
used the high-grade incubators for the last twelve or fif- 
teen years, have done all of our hatching with them, and 
have raised the chicks in brooders. 

We prefer a 100 chick capacity brooder for 50 chicks. 
Lamp brooders are used in our brooder house, which is 
12x70 feet. It is a frame building with drop siding on the 
outside and lined on the inside with brick. The brick is 
laid on edge between the 2x4 studding, and in this way 
leaves a one inch air space between siding and brick. 

The building is divided by one-inch mesh wire parti- 
tions, into pens three feet wide. A hot-water furnace fur- 
nishes the heat through two one-inch pipes, which run 
the length of the building on the north side. It keeps the 
temperature from SO to 60 degrees in winter. 

We feed a patent chick feed and some hard boiled 
eggs chopped fine, for the first three weeks, and then add 
rolled oats to their rations. A few sods of blue grass are 
in each pen for them to pick at. Rolled oats, or pin-head 
oats are great bone and muscle builders. As long as these 
youngsters are confined in the runs, we keep the yards 
spaded up and keep coal ashes, sand and blue grass sods 
in them, and we are never bothered with bowel trouble. 

After the chicks are six weeks old, they are given free 
range and are fed as follows: — 

In the morning they get a mash composed of coarse 
cornmeal and rolled oat meal, equal parts, that has been 
soaked over night in cold skim milk. For dinner they are 
given boiled potatoes, carrots and beets. For supper, 
whole wheat; wheat bran is kept before them all the time, 
but they are never given more than they will eat up clean, 
of the other rations. 

Our laying stock never gets any corn except on very 
cold, winter days; then they are given corn at night. 
Wheat screenings are the main feed in winter. We give 
them alfalfa leaves to scratch in, no other green food and 
no mashes. Eggs run very fertile and hatch good strong 
chicks. We use the stoneware drinking fountains, which 
are emptied every night in winter. They are filled every 
morning with warm water. 

Our matings consist of 7 or 8 hens with one male 
bird, in the winter time, in a pen 8x20 feet. They do not 
go out of the house sometimes for a month or more at a 
time, especially if the weather is cold and snow on the 
ground. The yards are 100x200 feet, are seeded with blue 
grass and also contain plenty of fruit trees for shade. 

The chickens never get the best of the blue grass. 
Some of the yards were sown to blue grass twenty years 
ago and it is still very thick. During the breeding season 
we take the male birds away from their mates every night 
and put them in a separate pen and give each one all the 
corn he will eat, and put him back with his mates in the 
morning. 

With these methods we not only enjoy the work but 
have had good success in raising the best breed of all. 
The Bufll Orpington. 



CHAPTEIR V 



White Orpingtons 

Rapid Rise in Popularity and Remarkable Room of the Variety in America— Shrewd Rusiness Methods of 
Promoters — Improvement in Color, Size and Type — Breeding and Feeding for Color and Character 




J. H. Dr«y 

IIVE years ago. White Orpingtons were trail- 
ing behind the Buffs and Blacks; today they 
are being trailed by the latter, so great has 
been the increase in their popularity, not 
only in this country, but in England as well. 
This sudden boom of the White Orpington 
was not entirely due to the surpassing merit 
or beauty of the new variety itself, but due 
to the shrewdness and ability of Ernest 
Kellerstrass in advertising and pushing it to the front. 
Mr. Kellerstrass, like other 
breeders of White Orping- 
tons, was impressed with 
their intrinsic value as layers 
•and for market fowl as well 
■as their attractiveness as a 
large and beautiful exhibition 
fowl. But unlike others he 
believed in telling the poul- 
try raisers of the United 
States all about these good 
qualities in a way unheard of 
in the history of poultry cul- 
ture of America. Just before 
he started on his campaign 
of advertising the White 
Orpington, we happened to 
be at a noted fancier's yards, 
and after looking over his 
favorite Barred Plymouth 
Rocks, we came across a fine 
pen of White Orpingtons. 
''What are you doing with 
those Orpingtons?" we in- 
quired. "Nothing," he re- 
plied and added: "I never 
had a breed of fowl I liked 
better tha-a these White Orp- 
ingtons; they breed well, are 
hasdy and the hens are 
splendid layers in winter, ex- 
celling other breeds in this 
respect, and no better table 

fowl can be asked for. But nobody wants White Orping- 
tons, so I am going to sell them the first chance I get." 
Shortly after that he disposed of the entire flock at three 
dollars a head. The following year, 1907, Mr. Kellerstrass 
sent a few White Orpingtons to the Jamestown Exposi- 
tion among the lot being the now world-famous "Peggy," 
a White Orpington hen of some merit, in fact she was the 
<:lass of the Orpington exhibit, shape, size and color being 
almost perfectly blended in this sensational and most 
widely advertised chicken in the world. "Peggy" became 
an attraction at leading fall fairs and winter shows, being 
advertised and exhibited in true showman's style, press 
and advance agents creating curiosity and widespread in- 




"PEGGY" 

The Sensational Hen That Made White Orpingtons Famous 
and Popular in America 



sledt 



terest among visitors. There was a rush to see "Peggy" 
wherever she was exhibited, the crowds being greater at 
the Southern State Fairs held at Nashville, Memphis and 
.Atlanta, thanks to the clever newspaper notices which ap- 
peared in the daily papers. The gold leg band presented 
to "Peggy," the golden cage decorated with choice flowers 
and a dozen other little wrinkles illustrating the great 
value of "Peggy, the 10,000 dollar hen" all conspired to make 
White Orpingtons the most talked of fowls in America. 
Then came the great Paderewski sale, by which Mr. 
Kellerstrass transferred a 
very fine pen of White Orp- 
ingtons to Madam Pader- 
ewski and the latter trans- 
ferred 7,500 dollars in Uncle 
Sam's yellowbacks to Keller- 
strass' bank account. This 
was the largest price ever 
received for a pen of chick- 
ens and will stand as a record 
for years to come. 

This was followed by a 
boom in White Orpingtons, 
such as has never been 
equalled by any other variety 
of poultry in the past. The 
man who gave up White 
Orpingtons because nobody 
oared for them, had a good 
thing but did not know how 
to push it. It's the men be- 
hind the breed that make or 
break it. 

W. H. Cook in "The 
Orpington and Its Varie- 
ties," London, England, 1908, 
writes: 

"One of the most hand- 
some and profitable varieties 
of th-: Orpington family is 
certainly the White. Intro- 
duced in the year 1903, they 
have grown in popular favor 
ever since, simply on their merits as a perfect all-round 
fowl, and whether used for utility or e.xhibition purposes, 
or in hot or cold climates, the same report is heard, — 
they thrive splendidly, are most popular, and there is 
always a ready sale wherever they are introduced. 

"Their origin is somewhat remarkable, as, in the first 
place, the originator, in breeding the Buff Orpington, 
was surprised to find many chickens earning pure white, 
and as these sports grew, their color remained absolutely 
snow white; they appeared to be thicker set or more 
cobby specimens than the then existing Buffs, and by ex- 
perimenting in mating these sports (which by the way 
were all pullets) to White Cochin. White Dorking, and 




REPRESENTATIVE ENGLISH WHITE ORPINGTON MALES 
Reproduced From "Feathered World," London, England 



White Game male birds, the White Orpington was pro- 
duced, and is today perhaps the most popular variety of 
the Orpingtons. It might be advisable to here add that 
occasionally a single specimen will revert to one of the 
above named male birds used in their production, there- 
fore one may see a little feather on the leg from the 
Cochin, a fifth toe from the Dorking or a tinge of yellow 
in the legs, feet, and beak. These defects are now rarely 
seen on stock bred from the best and most reliable strains. 
"There is one great advantage to purchasers, and that 
is double mating is not required, as equally good cockerels 
and pullets are bred from the same pen, and this alone 
has greatly assisted the variety to become so popular in 
almost every part of the globe. As layers of large, rich 
colored brown eggs they have no equal, commencing at 
five to six months old, laying throughout the winter and 
spring. They possess sterling qualities as a table fowl, 
being quick growers, short on leg, long and full in breast, 
and are ready for killing quite twenty-four to thirty days 
before other pure breeds. Heavy clay soil has no draw- 
backs for them, and as a general all-around fowl for the 
cottager, fanner, or fancier, they are today unequalled. 



Hundreds of White Orpington male birds are used an- 
nually for crossing purposes, as among a mixed lot of 
hens, even if mongrels, the progeny grow faster, and the 
pullets are better layers than with any other mating; 
therefore, as a general all-around utility fowl, they are now 
known the world over as the finest and best. 

"As an exhibition fowl they are most popular, the 
classes provided for them always being well filled, and the 
average visitor to a show will remark upon their hand- 
some appearance and symmetrical outline. Even the best 
are not hard to breed, as, provided the birds are well bred 
and kept growing from birth, no difficulty will be ex- 
perienced in rearing specimens to the highest standard by 
even amateurs or those who are practically inexperienced 
in the raising of high class fowls." 

The above is a fair and comprehensive presentation 
of the virtues and faults of the White Orpington from an 
English point of view. Few American breeders of White 
Orpingtons will file any objections to the above optimistic 
and eulogistic opinions expressed by the son of the orig- 
inator of these immensely popular white fowls. Neither 
is there any serious difference of opinion existing between 



THE ORPINGTONS 



•19 




REPRESENTATIVE ENGLISH WHITE ORPINGTON FEMALES 
Reproduced From "Feathered World," London, England 



American and English fanciers in regard to the type, size 
and color of White Orpingtons as good breeders in both 
countries are striving toward the same ideal in shape and 
size. 

The Kellerstrass harvest was such a bountiful one 
that other shrewd fanciers became interested in White 
Orpingtons so that classes at our leading shows began to 
swell to large proportions. Such noted exhibitors as 
Owen Farms, Sunswick Farm, William Cook & Sons, 
Lawrence Jackson and others dividing the honors with 
the Kellerstrass entries. At the New York and Baltimore 
Shows of 1910, one hundred and thirty-four White Orp- 
ingtons were exhibited at the former and one hundred 
and twenty-seven at the latter, exceeding the Buffs in 
numbers at Baltimore by twenty-three specimens and 
coming within the same number of equaling the Buffs at 
New York. This indicated the present status of the breed 
in the East, although at the Boston show the Whites 
ranked third to Buffs first and the Blacks second for the 
past three years. In the West and South, the Buffs still 
have a formidable lead, the race for second place being a 
close one between the Blacks and the Whites, with the 
latter slightly in the lead. A study of the tables pre- 



pared by D. E. Hale showing the relative popularity of 
the different varieties of Orpingtons at leading exhibitions, 
which appear in the later chapter of this book, will prove 
interesting and pleasing to lovers of White Orpingtons. 

Improvement in Shape 

In shape the White Orpington has progressed rapidly, 
rivaling the Blacks in this respect, but not reaching the 
size and weight of the latter as a rule. They also show 
less softness and profusion of body and fluff feathering 
and more length of shank than the Blacks, which in the 
opinion of conservative breeders is a very good fault. 
There seems to be a tendency among some breeders to- 
ward a more Cochiny bodied type, which is more readily 
noticeable in the females illustrated by artists on the other 
side of the Atlantic. We reprint on page 27 an illustration 
of a pair of White Orpingtons from "The Orpington and Its 
Varieties," Feathered World, England, 1909, which shows 
the large and rather loose feathered and low hanging 
body, fluff, departing from the "U" shaped body line and 
the original cobby type of Orpingtons. The male retains 
this "U" shaped body line and cobby look. 



50 



THE ORPINGTONS 



White Orpingtons in England 

The boom of the White Orpington in the United 
States has traveled across the seas reaching England sev- 
eral years ago and it looks as if English fanciers have 
•been caught in the boom most completely. White Orp- 
ingtons are certainly booming in England; judging by 
the following remarks of R. H. Davis in "Poultry," Eng- 
land: "Whites, which are going ahead by leaps and 
bounds, and bid fair to become the most popular variety 
of the day since they are capital layers and table birds. 
can be thoroughly recommended as a good investment. 
One of the highest prices (if not the highest), namely 
$375, was paid for a White Orpington Cock last year 
(1909)." The illustrations of noted winners at the Crystal 
Palace Show in 1909, which we reprint from the "Feath- 
ered World," on pages 48 and 49, convey an excellent idea of 
the type and size of English White Orpingtons, shovvfing 
the great improvement made in this direction by the 
breeders on the other side. As our English cousins are 
very proud of white-legged and white skinned poultry and 
like plenty of "beef" or size in utilitarian breeds, the 
White Orpington ought to become the most popular all 
■around fowl in England. 

White Plumage Hereditary 

Color is due to hereditary sources, the excess or ab- 
sence of one of the primary colors that are found in do- 
mesticated races of poultry influencing the strength or 
weakness of the various shades produced. Black and red 
■are the two pigments that play an important part in de- 
termining the shade of buff and white. The excess of 
one over the other influences the plumage of white 
fowls. Where red is the strongest the white is apt 
to be creamy in the under-color and brassy on 
the surface; when black is the strongest, we are apt 




FIRST PR\ltW' ORPIN fflON HtN M ClEVtUN^ 19(19. 




LAWRENCE JftCKSON 



HAXSV\Ltt 



VK. J 



A TYPICAL ORPINGTON HEN 



A NOTED WHITE ORPINGTON WINNER 



to get the whitest birds, i. e. of that snow white or silvery 
tinge so popular among fanciers of white fowl. This is 
easily noticeable in chicks when first hatched showing 
gray backs, and in matured cockerels and pullets showing 
gray ticking. Such birds have silvery white quills and if 
selected as breeders will reproduce the same color, re- 
gardless of the color of the grain fed. On the other hand 
matured specimens with creamy plumage and yellow 
quills will not be made to produce silvery white plumage 
and quills by feeding white grains only. The hereditary 
tendency of the red pigment is there and can only be 
bred out by careful selection and mating of the whitest 
breeders each year, or by using a black out cross. Some 
strains of White Wyandottes, White Plymouth Rocks and 
White Leghorns rarely produce anything but silvery white 
progeny, notwithstanding the fact that their owners have 
fed yellow corn year after year. Neither has climate any 
effect on such silvery white birds, as we have seen just as 
fine ones raised in the Sunny South as in the colder 
northern, eastern and western states, where Old Sol is 
only in his glory for a few months of the summer. It is 
true that exposure to the sun and rain in summer and 
fall will often cause brassy hackles, backs, wing-bows and 
saddles in old males, but as a rule where the silvery white 
blood is strongest the brassiness is absent regardless of 
exposure to sun and rain. 

Handling and Feeding for Exhibition 

There are, however, many good breeders who firmly 
believe that the color of the grain fed affects the color of 
the plumage of white fowls, and their views are entitled 
to considerable respect and demand careful considera- 
tion. One of the best articles on this subject appeared 



THE ORPINGTONS 



51! 



twenty years ago in an English poultry journal. It was 
written by an old experienced breeder and exhibitor who 
practiced what he preached and believed in his methods 
of feeding and preparing white fowl for exhibition. 

After dwelling on the importance and necessity of 
natural shade and grass runs in the summer months for 
growing stock, he describes in detail the methods of rais- 
in white poultry in confined runs as follows: — 

"But, supposing that shade cannot be procured nat- 
urally, then we must seek for it artificially, as undoubtedly 
white birds enclosed in yards or grass runs without trees 
should have it. We have known artichokes, sunflowers, 
dahlias, even stinging nettles and coarse docks, make ad- 
mirable shelter from the sun, for we are convinced that 
whenever possible shade should be living shade. Were 
we to keep one growing white cockerel in a run planted 
with artichokes, and a duplicate in a run of the same size, 
walled in, and roofed in by iron or wood, or even calico, 
then we should readily see in two months' time which 
would be the victor. 

"When the chickens are three months old we like to 
have them placed in such shade as can be got, and there 
kept. Two runs (we are writing now for those who can 
not give their birds their liberty) side by side, as large 
as can be spared, are very suitable for a flock of white 
cockerels or pullets. In the one have the dahlias or arti- 
chokes, or such like (which, we need not mention, must 
have a certain growth before the chickens are turned in, 
or the plants will be trampled down and become worth- 
less), and let the other be one-half short grass and one- 
half arable, the latter being dug over once a week. The 
chickens can then be shifted from run to run by drawing 
up a slide between them, according to the state of the 
weather or season. When these herbaceous plants have 
died down the sun. will have, to a great extent, lost its 
power, and the birds may then be left more exposed. 

"We have known, too, a troop of White Cochin pul- 
lets do grandly in a well-earthed potato plot, getting both 
shade and insect food. White Dorkings or Leghorns 
would, however, do too much damage to the tubers to al- 
low of their being turned in. Again, when the artichokes 
or sunflowers, etc., cannot be got, the next best substitute 
that we know of is to plant the runs with boughs of 
spruce fir. These soon turn brown, we know, but they 





WHITE ORPINGTON COCK— AMERICAN TYPE 



A PULLET OF GREAT SIZE 

hold their spines a long time and really afford capital 
shade. When the biras have got their growth, then sheds 
with wire fronts or covered in with newly invented wire- 
woven roofing gauze can be used, and the birds, with 
plenty of good food, should do well, but while they are 
growing, until they attain their matured plumage, we can- 
not too strongly advise that their runs should be airy and 
sheltered from the sun's rays by a living growth of vege- 
tation. 

"Thus much for the chickens. Now let us turn to^ the 
moulting out of white poultry. We like the hens to sit in 
June or July. Sometimes we let them sit on dummy eggs 
for four or five weeks and then turn them down in a good 
grass run. At another we give them half a dozen eggs to 
hatch if they like — not for the chickens they mav rear so 
much as for the rest it will aflford the mothers. Hens so 
treated moult out quickly and early; their feathers all 
come off together and not in patches, and the new plum- 
age grows quickly, the feathers coming strong and firm. 
These birds should not, however, have a cock running 
with them until they are taken to the breeding pen. 
Cocks should be put in small warm runs in July with 
plenty of dust and road grit. They, too, will then moult 
out early and well — far better than if they had their lib- 
erty. Care only must be taken to see that they feed- 
heartily, for occasionally they seem at first to pine for 
their freedom if they have been accustomed to it and get 
below par when their moulting out becomes tedious and 
the new plumage patchy. Green food, especially lettuces, we 
like to see given ungrudi^ingly, and sods of grass cut two 
or three inches thick are much appreciated, which when 
done with and allowed to dry make excellent mould for 
potting flowers or material for dust baths. 

"Many think that white poultry can ue easily moulted, 
that their feathers are bound to come white and that the 
process is consequently an easy one, but this is far from 
the truth of the case, for as much care and attention is 
wanted to get a white bird through its moult as ever is 
needed for a colored one and perhaps more, for while 
slight stains or tinges would not show probably in the- 



52 



THE ORPINGTONS 



latter, in the former they glare out conspicuously in con- 
trast to the rest of the white plumage. 

"Before concluding this subject we would take the 
opportunity of saying that neither maize nor Indian meal 
should be given to white poultry. Birds fed for any length 
of time on such food will, in all probability, become 
creamy in plumage and lose that spotless whiteness which 
is so greatly desirable. We are aware that some of the 
samples of Indian corn are much whiter in husk and sub- 
stance than are others, but with good wheat, buckwheat 
and dari, maize of no description need form any part of 
the daily food of white exhibition fowls." 

The statement in the last paragraph above relating to 
the feeding or rather to the not feeding of yellow corn, 
will be received by many breeders with doubt as to its 
correctness, no experiments having been made to determ- 
ine what effect, if any, the feeding of yellow corn to fowl 
has on the shade of white plumage from which correct 
conclusions can be formed. It is true that a number of 
prominent American breeders of White Leghorns and 
White Plymouth Rocks believe that yellow corn causes 
creaminess and brassiness of white plumage when fed 
daily to young and old fowls, even when fed only as a 
part of the grain ration. These breeders feed white corn 
in place of the yellow, being convinced that it will at 
least prevent the appearance of the yellow tinge in the 
feathers of naturally white birds, even if it will not whiten 
the plumage of specimens that have a yellow streak in 
their make-up. 



Size and Character 

In order to increase the size and weight of White 
Orpingtons some English breeders have resorted to 
crossing the latter with the Blacks. The veteran fancier 
and Judge J. W. Ludlow in the "Feathered World," Eng- 
land, of September 2, 1910, comments on such crosses 
as follows: 

"Bye-the-bye, blacks being the safest occasional cross 
for the produce of bulky whites, it will become necessary 
to carefully examine and guard against grizzly under fluff 
in all and any of the black progeny thus produced. An 
occasional dip is good, over much leads to spoil the glossy 
splendor and produce a dull black plumage. In fact, the 
advantage is to the whites only to the detriment of the 
blacks so crossed. I name this because I know that, in 
the effort to get size, bulk and character in whites, some 
of the biggest blacks have been and are used for the 
purpose." 

We are of the opinion that the infusion of Black Or- 
pington blood into the Whites has also had a beneficial 
effect on the white plumage, eliminating the tendency to 
brassiness in the males and creaminess in the females. 
Recent importations of White Orpingtons possessed this 
desirable silvery white plumage in a more marked de- 
gree than in the earlier Whites received from England, 
the Black no doubt being responsible for both size and 
color improvement. 



The Story of The White Orpington 

How^ and Why, After Many Years of Experimenting vrith Various Breeds, tlie White Orpington wras 

Selected as the Best Fowl for All Purposes. 



Ernest Kellerstmss 




AN IDEAL WHITE ORPINGTON 



YOU ask me why I selected the 
White Orpington. Well, no 
doubt you are aware of the fact 
that I have bred chickens for many years 
and I bred something like sixteen 
or seventeen different varieties, and the 
great trouble was some of the birds that 
T had did not produce the eggs. Then I 
bred some other varieties that produced 
the eggs, but they were too small and 
would not produce the meat. I looked 
around and experimented for a number 
of years, and after I had tried out some 
Orpingtons for about three years under 
lock and key here, I finally came to the 
conclusion that they were the birds. I 
got rid of everything on the farm and 
went to breeding White Orpingtons ex- 
clusively. 

With due respect to all other breed- 
ers and other breeds of birds, I think 
there is nothing like the White Orping- 
tons. History shows that they mature 
quicker than any other breed of fowl. It 
is no trouble to find White Orpingtons 
laying at four or four and a half months 
old, but those are common occurrences. 
Then again, for the meat end of it, the 
birds have to weigh a pound more than 
any other breed, according to the Amer- 
ican Standard, that is in the clean-legged 
variety and as to producing the eggs, 



THE ORPINGTONS 



53 




take them in any breeder's hands or in the hands of our 
experimental stations, and look through the poultry jour- 
nals and size them up and you will find that they are as 
good if not better than any other known breed, when it 
comes to egg producing. 

There is only one thing that I would like to guard all 
breeders against, and that is be careful when breeding 
for show purposes. Some of the best breeds in this coun- 
try have been ruined by people just trying to breed for 
feathers, and forgetting the utility end of it. 

Now my main object is just to 
try and see how good egg producers 
and how large fowls I can produce. It 
is eggs and meat I am after. Take 
the commercial end of it away from a 
breed and it will soon fall by the way- 
side. It does not matter how good 
your birds are in the showroom, nor 
how many ribbons they will take, if 
they do not produce the eggs and 
meat, they will soon lose in popu- 
larity. Every day I am writing to 
my various customers telling them 
especially when it comes along about 
mating time to be very careful in se- 
lecting their birds and not breed them 
for feathers alone, but to always re- 
member the most important part is 
just meat and eggs. Of course lots of 
people say today that the White Orp- 
ingtons are now on a wonderful 
boom. I think that is wrong; there is 
no wonderful boom. There is simply a 
demand. The farmers and the breed- 
ers and the city fellow and all of us 
want meat and eggs, and the Orp- 
ingtons produce those two things. 



and that is the reason why everybody wants them. 
There is going to be a steady demand for the White 
Orpington for years and years to come. They are a fowl 
that is here to stay and to stay just as long as they will 
"deliver the goods," not forgetting the commercial end of 
it; just as soon as they do that, the White Orpington, like 
a good many other breeds, will fall by the wayside. 

White Orpingtons Best Layers 

Comparison of the Three Varieties as Utility Fow^l 
E. A. Harini 

IN THE beginning I wish to say that I realize that 
some strains or families of fowls are better than 
others of the same breed, having seen this proved 
time and again. 

There has been so much written as to the origin of 
the Orpington that I will not attempt to go into that. I 
was first attracted to them by seeing a photo of Whites in 
a poultry paper, and made up my mind that they were the 
coming breed. I bought a few pullets from one of the 
foremost breeders and a sitting of eggs from another 
from which to establish a strain of my own. 

From the time those pullets started to lay, they out- 
laid any stock I had ever handled. Afterwards, in taking 
charge of one of the largest and best flocks of Orpingtons 
in this country, I found the same trait there as with my 
own, i. e. — eggs in large numbers when most wanted. 

In my experience I have found the Whites to lay the 
best, with Bufifs second and Blacks next. For an all- 
around fowl, the Whites are probably preferable for the 
largest number of people in all localities. 

In the old days it was very difficult to breed the 
Whites free from creaminess and the males became very 
brassy; we are now breeding them as white as the Rocks. 

The Blacks are grand birds for size, type and plum- 
age, and when bred free from purple barring (which some- 
times appears), they are truly beautiful and stand without 
an equal. 

I do not like tlii tendency of some of the breeders, 




54 



THE ORPINGTONS 



especially Western fanciers who are breeding them very 
cobby, and I think, a bit too low. I like a low bird, but 
think one of their size needs some length of leg and should 
stand a little distance from the ground, to show ofT well 
and do best. 

Then, I dislike poor color in Blacks, as much as in 
the Whites if not more so, and think we should strive for 
better colored specimens; next to type, color should play 
an important part, but is unfortunately too often disre- 
garded. 

They are all good sitters and make excellent mothers. 
As a table fowl they are unsurpassable. We have had 
farmers who never heard of Orpingtons before, eat at 
our table, and rernark about the excellent quality of the 
fowls. Given a Black Orpington cockerel, weighing 8 to 
10 pounds, roasted, and you have all one can desire. 

I always dislike to kill them, still the eating almost 
makes one forget the unpleasant act. When dressed they 
are clean and white, and once used to their appearance, 
the yellow, oily skin of other breeds does not appeal to 
one any more. 

We have only to look through the poultry papers to 
see how the Orpingtons are coming into favor. Where 
only a few years ago there was but a few fanciers breed- 
ing them, now there are hundreds all over the country, 
and where the competition at poultry shows a few years 
back was between a very few, scarcely more than one 
or two fanciers, and then only at the largest shows, now 
a host of breeders are striving for the honors, and every 
small show has its full share of Orpington entries. 

Truly they are a grand breed and too much good can- 
not be said about them. 

English White Orpingtons 

Views of a Noted Breeder and Wrller on the Origin, 
History and V^alue of White Orpingtons 

W. W. Broomhead. UnAland 

IT HAS always been a matter of conjecture as to how 
the White Orpington was "manufactured" and it is 

still a much debated point as to who actually brought 
it out. The late Mr. William Cook, who originated the 
Orpington fowl, claimed the honor of producing the 
White; and he stated that the variety was the result of 
Black Hamburgh hens mated with White Leghorn cocks, 
and their off-spring eventually crossed with White Dork- 
ings. The first specimens bearing the name — and I refer 
to those produced in 1889 — were, however, of a slim build 
and too closely resembled fowls of the non-sitting type. 
They did not, as a matter of fact, conform to the type 
of the original Orpingtons, the Blacks, which came into 
existence about two and a half years prior to the date 
mentioned. And, moreover, whereas the Blacks were 
single-combed, these first Whites had rose combs. 

But there are other fanciers who contend that they 
originated the White; and, in one instance at least, in a 
much more simple manner — namely, from sports from the 
Buff. And I greatly question if there are many, if any, 
strains of White Orpingtons among those that are to the 
front at the present day in the exhibition arena which have 



been other than Buff bred. Some authorities, I am 
aware, hold different opinions; but even now it is by no 
means rare to find traces of the Buff ancestors in some 
show specimens. 

Although, as I say, the White made its debut in 1889, 
it was rarely met with for some years after that date; and 
I believe that had it not been for an attempt to boom 
another new breed the White Orpington would have been 
practically unknown in the Fancy for much longer than it 
was. Its first revival came in 1899, during which year the 
Albion fowl was being boomed. This new fowl, it was 
stated, was a pure Susse-x breed, produced solely from 
the existing Sussex poultry, which at that time were noth- 
ing better, as regards external points, than farm-yard 
fowls. However, the Albion greatly resembled the true 
Orpington type; hence after a season or so the Albion 
disappeared from the list of our breeds and the White 
Orpington came to the front. 

For a brief period it flourished; but once again it 
dropped into obscurity. At the time there existed a great 
prejudice against white plumaged fowls of any breed. 
They were supposed to be delicate, and, on the other 
hand, it was considered a trouble to keep their plumage 
in a fit state for the show pen. But what the White Or- 
pington lacked was a club to look after its interests. This, 
however, it obtained in 1903, when the Variety Orpington 
Club was formed at Crystal Palace Show, and since that 
time it has gone ahead in a satisfactory manner. And it 
became such a favorite that in 190S breeders of the va- 
riety were numerous enough to form the White Orpington 
Club. That it is now a popular variety is beyond dispute, 
and at the recent club show at the Palace there were 
some two hundred entries in the eight classes. As re- 
gards its exhibition points there is not much to be said. 
We all know that a white bird should be white, but it is a 
great mistake to sacrifice other points for color. I like 
a good white plumage, but in my opinion type and general 
characteristics are much more preferable, and until true 
shape and the desired size are firmly fixed, it is folly to 
let the color faddist have full swing. 

The quality of the specimens at the recent club show 
was certainly an improvement on last year's display; but 
even now there are too few really typical Whites about. 
The pullets, as regards shape, are better than the cock- 
erels, which in many respects resemble Plymouth Rocks. 
But an adult Orpington, no matter of what variety, should 
not show its thighs. Then again, in the females, there is 
room for improvement. Some strains, too, often show 
blue colored shanks; but white legs are required. 

As a fancier's fowl, however, the White Orpington is 
gaining rapidly in popularity; and since it retains its util- 
ity points, being a very good all-around fowl, it is being 
much sought after by those poultry keepers who do not 
aim at keeping exhibition specimens. It is certainly not a 
variety to be kept in a busy manufacturing district, since 
nothing looks worse than a dirty plumaged white fowl of 
any breed; but for a country neighborhood which is free 
from smoke, the White Orpington will be found to meet 
all the requirements for utility purposes. The eggs are 
large and brown shelled and the chickens can be well fed 
for table. — Illustrated Poultry Record. 



OHAPXEIR VI 



Non-Standard Varieties 



Rose Comb Black, Buff and White; Jubilee, Spangled, Cuckoo Blue and Ermine 

or Columbian Orpiugtous 



.1. H. Drevenstedt 




\CE a new breed becomes popular, the work 
of producing sub-varieties begins. Scarce- 
ly had the original Black Orpington be- 
come established and recognized as a race 
nf fowl, when the Buffs and Whites ap- 
peared. All other sub-varieties lare still 
outside the breastworks and of the eight 
non-standard varieties few will eventually 
be admitted to the Standard, if the present 
temper and conservative attitude of (Jrpington fanciers 
are reliable indications. 

With the exception of the Ermrne or Columbian Or- 
pington, all other sub-varieties originated in England, so 
the following comments by that eminent English author- 
ity, E. Campbell, in his book, "The Orpingtons," prove 
timely and interesting. 

"For the Diamond Jubilee or Spangled Orpington I 
am unable to raise any great enthusiasm. A multipliance 
of varieties may be all right from an originator's point 
of view, but they need something more than these have to 
recommend them, to justify the breeder taking either up 
in face of many other beautiful and distinctive breeds. 

"Nor can I say much more for the attempt to perpet- 
ojate the rose-combed varieties. Popular fancy has fixed 
on the single-comb as the badge of the Orpington tribe, 
and even though breeders would have been probably as 
ready to adopt the rose-comb had it arrived first, or with 
better specimens. The reverse being the case, it is only 
reasonable to suggest that rose-combs should be conceded 
as the Wyandotte's birthright, just as the yellow leg is the 
chief distinguishing mark between the Buff Rock and Buff 
Orpington." 

Rose Combed Orpingtons 

As Rose Combs appeared in the flock of Single 
Combed Black, Buff and White Orpingtons, not infre- 



quently, it did not take long to establish such rose combed 
sports as a variety of either of these three single combed 
ancestors, but the demand for them was never very large, 
in fact, their cxi-tence today rests with a few large breed- 





JUBILEE ORPINGTONS 
Reproduced from "Feathered World," England 



CUCKOO ORPINGTONS 
Reproduced from "Feathered World." England 
ers who by persistent advertising and exhibiting keep 
these Rose Combed varieties alive. 

As Mr. Campbell remarked above, the "Rose Combs 
should be conceded as the Wyandotte's birthright." With 
Wyandotte breeders favoring large, blocky birds that re- 
semble the Orpington more in type than they do the true 
Wyandotte, about the only difference between the ultra 
fashionable Black, Buff and White Wyandotte and Rose 
Combed Orpingtons of the same colors is in the color of 
the skin and shanks, and in the shape and fixture of the 
comb, which is larger, coarser and more corrugated in the 
Orpington. In size, shape and color Rose Combed Or- 
pingtons are identical with the Single Combed varieties, 
the rules for breeding exhibition specimens applying to 
both families. 

Jubilee Orpingtons 

This new variety of the Orpington fowl, rarely seen in 
.America, has enjoyed temporary popularity in England, 
were it originated. We are indebted to the "Illustrated 
Poultry Record," England, 1908, for the following com- 
ments by W. W. Broomhead, on Jubilee Orpingtons: 

"The Diamond Jubilee, to give its full title, was in- 
troduced during the sixtieth year of the reign of the late 
Queen Victoria — hence its name. Nevertheless, its orig- 
inal cognomen was not a pleasing one in the Fancy, con- 
sequently the variety has for some years been known 
simply as the Jubilee, which name, it rnust be admitted, 
is awkward enough. There is much in a name when it is 
applied to a race of fowls, and I am firmly convinced that 



56 



THE ORPINGTONS 



the very name Jubilee has tended in no small measure to 
prevent the variety becoming as popular as its good qual- 
ities merit. It is a difficult title for the public to grasp; 
and, moreover, it does not convey the slightest notion as 
to the color. Had it been christened the spangled, or 
even the speckled, it would undoubtedly have had a much 
greater vogue, since it is a really handsome fowl, and 
one which will provide the true fancier with ample scope 
for his talent. 

"For some years after its introduction the Jubilee was 
practically unknown to the general fancier, and it was not 
much exhibited until the Variety Orpington Club was 
started in 1903. It was said to have been extensively bred 
prior to the latter year; but this is very questionable — if 
the extensive breeding refers to the variety under it? 
new name. 

"As a matter of fact, the early specimens exhibited as 
Diamond Jubilee Orpingtons greatly resembled a some- 
what nondescript race of 
fowls which was common 
in the old days in the 
southeastern counties of 
England, and which has re- 
cently been evolved into 
the Speckled Sussex. To 
put it in plainer language, 
the Jubilee is merely an 
'improvement' — if I may be 
permitted to use the word 
without in any way wishing 
to disparage the beauties of 
our ancient races of poultry 
— of the speckled farm-yard 
fowl indigenous to the 
country of Sussex. And to- 
day, since the Sussex Poul- 
try Club has taken its own 
breed in hand for exhi- 
bition purposes, it is very 
difficult for the general 
public — aye, and the ordi- 
nary poultry fancier — to 
distinguish between the two 
varieties. 

"As has been stated, 
its name does not give 
one any idea as to the 
color of the Jubilee; it 
is a parti-colored va- 
riety. The ideal aims at a 
combination of black, white 

and mahogany — bright mahogany, not a dark or maroon 
shade. The cock's neck and saddle hackles, back and wing 
bows, should be of the desired mahogany shade, with black 
center striping and a white tip to each feather. The wing 
bars should be black, the secondaries and flights of the three 
colors, the sickles and true tail feathers white, or black and 
white, or the three colors, the coverts black edged with 
mahogany and tipped with white. The remainder of the 
plumage is mahogany with black spangles and white tips, 
the three colors showing in equal proportions, avoiding a 
ticked effect on the one hand and a blotchy effect on the 
other. The hen is of similar colors, allowing for the usual 
sexual difference. The Standard notwithstanding, it is a 
great mistake to insist on the "equality of the three colors 
in the hen and on the cock's breast, since it has a decided 
blotchy effect." 




Spangled Orpingtons 

Of the new variety W. H. Cook in "The Orpington 
and Its Varieties" writes as follows: 

"This variety of the Orpington family was placed be- 
fore the public early in 1900, and owing to the plumage be- 
ing made up of but two colors, viz., black and white (a 
well-known brand), they immediately appealed to the 
buying public and soon made great headway, particularly 
in the exhibition world, as poultry people at once saw in 
them a very fine fowl, handsome in appearance and easy 
to breed true to their respective markings. 

"They are somewhat larger than the Jubilee Orping- 
tons, being quite their equal as layers and table birds, ex- 
tremely hardy and most vigorous. The pullets forage 
well, and a flock of them running in a field have the ap- 
pearance of Anconas, but are double their size, without the 
objectionable yellow in the legs. 

"They are perhaps not quite so cobby in build as the 

Jubilees , having rather a 
longer body, therefore car- 
rying a good long breast 
and pure white flesh, which 
has made them popular for 
utility purposes. Their red 
comb, face and wattles, 
make a striking contrast to 
their black plumage ticked 
with white, and although 
there are many varieties of 
black and white fowls on 
the market, none are sim- 
ilar in markings to the 
Spangled Orpingtons. 

"Considering the short 
space of time that has 
elapsed since their first in- 
troduction, it is surprising 
how many persons are to 
be found keeping this va- 
riety, and each year they 
are certainly becoming 
more widely known and 
popular, so much so that 
a separate club called the 
"Spangled Orpington Club" 
has been formed and is 
now on a very promising 
footing, with some sixty 
members. 

"The Spangled Orping- 
tons were first thought of by 
their originator in saving sports that came pure black 
and white from the Jubilee Orpingtons. These were divi- 
ded, part being mated to very dark colored Dark Dork- 
ing cocks, and the others to large Black Orpington cocks; 
the results of this mating were then re-mated together, and 
their progeny produced the present-day Spangles. The 
ground color is a beautiful beetle black, each feather be- 
ing tipped or spangled with white, the tail in the cock 
corresponding to the body color, whereas in the hens it is 
almost all black, only occasionally showing a little white. 
The legs and feet are mottled with black and white, and 
the darker the coloring of the bird, the more black is 
produced in the legs, and though a black-legged bird is 
often placed in the money at shows, if all were bred with 
a pure white leg, as was the originator's intention, the 
contrast of same is more pleasing to the eye, and certainly 



-fc -^ ./l f ,-^ T - 



SPANGLED ORPINGTON COCK 
Reproduced from "Feathered World," England 



THE ORPINGTONS 



far more useful as a table bird. It is hoped that in time 
the breeders of the Spangled Orpingtons will breed only 
for a pure white leg, or as little black in them as possible. 

"The comb should be low set and well serrated, up- 
right in the cocks; but the hens being such extraordinary 
layers, they invariably have a rather larger comb, oft- 
times falling to one side." 

In weight the cocks when developed are 10 lbs., and 
hens 8^ lbs., though many specimens have far exceeded 
these weights. 

Double mating is not necessary, though some breed- 
ers resort to it, but equally good birds are produced from 
the one mating. Care, however, should be exercised in 
selecting cocks on the dark side mated to hens with an 
even, but not excessive, spangling all over. 

As this variety are inclined to produce white in lobe, 
breed only from such birds as have a sound red lobe, par- 
ticularly in the cocks, as any white in lobe detracts a lot 
of points from their appearance. 

Value of Points Deduct 

up to 

Head IS 

Color and plumage 35 

Condition 15 

Legs and feet 10 

Size and type 25 

A perfect bird to count 100 

Serious Defects. 

Much white in lobe, side spikes on comb, any straw, 
red or brown markings in the plumage. 

CUCKOO ORPINGTONS 

The originator, William H. Cook, gives the following 
history and description of Cuckoo Orpingtons in "The 
Orpington and Its Varieties," England, 1908: 

"Quite the newest of the Orpington family is the 
above variety, introduced by William H. Cook early in 
1907. Though classes, including the "Dairy Show," have 
already been provided for them, their originator's aim is 
not so much an exhibition specimen, as a bird possessing 
great utility qualities, combining a very big deep body on 
low legs, with absolutely first-class laying propensities. 
For any breed to make headway, the latter qualities are 
naturally most essential, and these having been attained, 
popularity will soon assist them to go ahead in the exhibi- 
tion pen. As proof of this, seventeen birds were staged 
at the 1908 "Dairy Show." This as the third time that 
classes have been provided since their introduction to 
the public, is fair proof that already the variety has found 
favor. 

"Many new members gave their patronage to the 
club, which has been formed to further the interests and 
push the Cuckoo Orpingtons. 

"In appearance the 'Cuckoos' are, at first sight, simi- 
lar to a barred Plymouth Rock, without the objectionable 
long yellow legs, which have been replaced by a perfectly 
pure white short pair. The skin and flesh are snow white, 
another great advantage in their favor, and the back is very 
short and broad, whilst their general shape is the blocky 
type that has made the Orpington family so conspicuous 
over other varieties of poultry. For hardiness, perhaps 
they are unequalled, and being splendid layers of a some- 
what unusually large brown egg, they will undoubtedly 
recommend themselves to both fanciers and utility poultry 
keepers. Double mating is not at all necessary, so that any- 
one contemplating giving Cuckoo Orpingtons a trial can, 



by purchasing just a trio of them, work up a very nice 
foundation stock for further developments. They will 
thrive and do splendidly in any nook or corner, whether 
on a cold clay soil or on ashes, so that amateurs need not 
hesitate in taking them up, and just one trio does not take 
up a lot of room. One will often find that "something 
new" in the chicken world is taken up at the start merely 
for curiosity and just for the sake of being in the fashion; 
but as soon as the "something new" is proved a poor 
layer, delicate or hard to breed true, they are quickly dis- 
posed of and soon forgotten. 

"The originator of the Cuckoo Orpington has care- 
fully considered these defects, and has, in introducing the 
'Cuckoos,' aimed at a bird that, once tried, will be always 
retained." 

STANDARD 
General Characteristics of Cock 

Head. — Small, neat and carried erect. Beak: strong 
and nicely curved. Eye: bold, bright and intelligent. 
Comb: single, fairly small, erect, evenly serrated and free 
from side sprigs. Ear-lobes: small. Wattles: medium 
length and well rounded. Neck: nicely curved, compact 
with full hackle. 

Body. — Breast: broad, deep, and full (not flat), with 
long straight breast bone. Back: short and broad. Saddle: 
rising slightly, with full flowing hackle. Wings: nicely 
formed and carried close. Skin and Flesh: white, fine in 
texture and firm. Tail: short and compact, flowing and 
inclined backwards. 

Legs and Feet. — Thighs and Shanks: short, strong and 
well set apart. Toes: four in number and well spread. 

General Shape and Carriage. — Cobby and compact, 
erect and graceful. 

Size and Weight. — Large. From 10 lbs. to 13 lbs. 
when fully matured. 

General Characteristics of Hen 
Head, Neck, Body, Legs, Feet, Skin, and Flesh- 
Corresponding with cock. 

Tail. — Neat, small and inclined backwards with a gen- 
tle rise. 

Size and Weight. — Large. From 7j4 lbs. to 10 lbs. 

Color 
Beak: white. Eye: red. Comb and Wattles: red 
Face: red, free from any trace of white. Lobes: red, no 
white whatever allowed. Legs: white or white mottled 
with black, but white preferred. Toe "nails: white. Plum- 
age: light bluish-grey ground, each feather being barred 
across with a darker blue-black, proportioned to the size 
of the feather, and the same on all parts of the body. 
Value of Points 
Cock or Hen 

Deduct 
up to 

Defects in condition 10 

■ \ " " color and plumage 25 

" head 10 

" want of shape 15 

" want of size 20 

" legs and feet 10 

saddle and back 5 

" skin and flesh 5 

A perfect bird to count 100 

Serious Defects 

Any feather or fluff on legs; long legs; any yellow on 
legs and feet; more than four toes; side spikes on comb; 
white in lobes, any deformity. 



Ermine or Columbian Orpingtons 

story of the Origin of a New Variety of Orpington Produced in America by the Originator 

An^ier L. Goodwin 



THE Ermine Orpington, the latest of the new va- 
rieties of poultry to become recognized in this 
country, originated in my yards in Fairfield, 
Maine, and Melrose, Massachusetts. One of my regular 
Orpington matings produced a "sport" chicken which 
developed into a cockerel of strikingly good Orpington 
type, but in color resembling a fairly-well marked Light 
Brahma. The exact parentage of this bird cannot 
be told. He may have been a "sport" from the White Or- 
pingtons or from the Blacks, or possibly resulted from an 
accidental cross between the two, or between one of them 
and the Buflfs. One thing is certain, he was an Orpington, 
and all Orpington. 

This cockerel impressed me with the idea that if I 
could produce the strikingly handsome colors of the Light 
Brahma upon the low-built massive form of the Orping- 
ton, I would have a combination that was well worth striv- 
ing for. I mated him with a pen of choice White Orping- 
ton hens, selecting with two things especially in mind, 
viz., trap-nest record and true Orpii\gton type. This 
mating resulted in practically all pure white birds. I did 
get three nice-colored cockerels which were kept for ne.xt 




ERJtlNE UIU'1N'<.;tiJN i;c.ifK 

Ideal Color Markings of the Ermine or Columbian Orpington 

Male, illustrated expressly tor "The Orpingtons" by 

A. O. Schilling. 

year's matings, and several good-colored pullets were add- 
ed to the original female stock. By using females of true 
Orpington type and from the fact that no foreign blood 
entered into any of the crosses on either side, it has not 
been necessary at any stage of the matings to cull out 



severely for non-Orpington type. Each succeeding cross 
has made a distinct advance in color, so I now feel that it 
is time to give the new Orpington to the public and ex- 
pedite a general introduction of the variety. 

First Time Shown 
I took a pen of Ermines to the Boston Show, January 
12 to 16, 1909, and it is a modest estimate to say that the 
display was one of the features of this big exhibition. 




ERMINE ORPINGTON HEN 

Ideal Color Markings of the Ermine or Columbian Orpington 

Female, illustrated expressly for "The Orpingtons" by 

A. O. Schilling. 

Not only prominent Orpington men, but leading breeders 
of many different varieties were earnest in their expres- 
sion of praise and congratulation. It should be said that 
in color, the Ermines are not yet all that they ought to be, 
and for this reason, do not compare over-favorably with 
the old established Light Brahma; and those who believe 
that a new variety of poultry should not be exhibited un- 
til color points are perfected, naturally refuse to become 
enthusiastic over the Ermines as seen at the show. The 
compliments came and continue to come, from those who 
are disposed to be willing to see the possibilities in an 
Orpington, the handsomest fowl of all in type, shape and 
carriage, clothed in the plumage of the Light Brahma, 
for fifty years admitted to be the most striking color 
combination which nature conceived. 

As to Utility 
It must be apparent that the new Orpington, in beau- 
ty, can pass unchallenged. As to its utility value I believe 



THE ORPINGTONS 



59 



it is sufficient to recall that the Ermine is largely, if not 
entirely, White Orpington as to blood lines. After a num- 
ber of years' breeding Buff, Black, White and Jubilee Or- 
pingtons side by side, I found that the Whites were in the 
lead as egg producers. I believe this is the experience of 
all who have tried all varieties of the breed. Certainly it 
is true as to my own strain of Whites, and it is from this 
champion strain that the Ermines have been "made." 

Why Not "Columbian" Orpingtons 

I have been asked over and over again why I do not 
call the new Orpington "Columbian." The best answer I 
can make is that this may even yet be done. When the 
idea of a Light Brahma-colored Orpington first entered 
my head, the Columbian Wyandotte boom was still in its 
infancy and Columbian Rocks were practically unheard of. 
The Wyandotte of this color was called "Columbian" for 
the reason that it was brought out during the year of the 
Columbian E.xposition. It can hardly be denied that naming 
a variet}' of poultry after an advent in history is more or 
less absurd. But now that the variety has attained wide 
popularity and the Columbian Rock is steadily gaining 
ground, with rumors of a Columbian Leghorn well under 
way. it is entirely possible that as a matter of policy, the 
name "Columbian" is the best one to be used for any new 
variety of poultry bearing the colors of the Light Brahma. 

I chose the name Ermine for the reason that it means 
something. Webster says: "Ermine (pronounced er-min) 
a fur bearing animal — white except the tip of the tail, which 
is always black." Also "the fur of the ermine as prepared 
for ornamenting garments of royalty, etc., by having the 
tips of the tail, which are black, arranged at regular inter- 
vals throughout the white." Fowldom has already had the 
Ermine Faverolle, the Ermine .'\ntvverp-Biahma, the Er- 



mine Huttegem (the two latter Belgian breeds) and the 
Erminette. 

So marked do I find the feeling among many of those 
who have become interested in the new Orpington that it 
should be called "Columbian," that I deem it advisable to 
say here that one of the first duties of the Club which is 
now in process of formation to promote and popularize 
the new variety will be to decide upon which is the better 
name, under all of the circumstances, to be used. 

BLUE ORPINGTONS 

This new variety was produced in England several years 
ago, but few specimens have been exhibited up to the pres- 
ent time. In shape and size it resembles its White and Black 
Orpington ancestors; in color the same markings as found 
in Blue Andalusians and Blue Wyandottes will be adopted 
as Standard color. The latter in the Blue Orpington male 
is — Head, Hackle, Back and Saddle: Rich lustrous black, 
without lacing. Breast and Thighs: Clear silver blue in 
ground color, with distinct black lacing on each feather. 
Shoulders and wing-bows: Rich lustrous black. Wing- 
bars: Same as body, with well-defined lacing on outer 
edges. Secondaries and Flight Feathers and Main Tail 
Feathers: Same color as the breast, the secondaries laced 
if possible. Sickle Feathers and Tail Coverts: Purplish 
black. In the hen — Head and Hackle: Rich lustrous black 
without lacing in upper hackle, but showing broad lacing 
on tips of the feathers at the base. Breast, Body, Back and 
Thighs: Same silver blue ground color as the male's 
breast with distinct black lacing on each feather. The 
wing-bars should have well defined lacing; the secondaries 
edged or laced if possible. Tail: Same as the body with 
the ends laced up if possible. Beak and Shanks and Feet: 
Dark slate. 




BRED %OWnep BY noUMTAlN VIEW f ARM 
tAHARlNQ.PRops 50UTH KENT.CONM.Uo A. 



BLACK ORPINGTON PULLET 



CHAPTEIR VII 



Orpingtons As Exhibition Fow^l 

Judging Orpingtons by the Score Card — ■Instractions in Scoring as Practiced 
by Judges in the Sho>v Room 

D. E. Hale 



IN scoring Orpingtons the same system is used as in 
other breeds, and which has been explained many 
times in the poultry press, but for the benefit of those 
who have never had the benefit of that instruction we will 
say that a perfect bird is represented as being worth one 
hundred points. The fowl, as represented on the score- 
card is divided into fifteen diflferent sections, each section 
valued at a certain amount, as listed in the scale of points 
given below. In scoring, the specimen is examined, first 
as a whole, which is called symmetry, and then each indi- 
vidual section is examined for shape and color defects and 
whatever per cent, the judge thinks the specimen is 
lacking from being perfect, is deducted from the valuation 
of that section and the amount of the deduction, generally 
called a "cut," is written on the score-card. The total of 
these cuts deducted from one hundred gives us the score 
of the fowl. 

The official score-card of the American Poultry Asso- 
ciation revised at the annual meeting of the latter, held at 
Niagara Falls, August, 1909, is divided into the following 
sections: 



OFFICIAL SCORE CARD OF THE AMERICAN POUITRV ASSOCIATION 



Exhibitor 
Breed 



Sex 



Entry No 


Ba 


nd 


No. ... 


Weight 










1 SHAPE 1 


COLOR 


REMARKS 


Symmetry I I 




Weight 


1 




Size 


1 




Condition I I 




Comb 






1 







Head • | 






Beak | 






Eyes 








Lobes 








Wattles 








Neck 






Back 






Tail 








Wings 








Breast 






Body and Fluff 






Legs 









Toes 


1 


Crest and Beard 


1 


Shortness of Feather 


1 



Cuts 



Score 



Judge 

Secretary ^ 

The last two sections, "Crest and Beard" and "Short- 
ness of Feather," apply to crested breeds and games and 
game bantams only. 

In order to give some idea as to what we are doing in 
applying these valuations, etc., we must quote from the 
Standard the scale of points as applied to Orpingtons. 

Scale of Points 

Symmetry 4 

Weight 6 

Condition 4 

Comb 8 

Head— Shape, 2, Color 2 4 



Beak — Shape 2, Color 2 4 

Eyes — Shape 2, Color 2 4 

Wattles and Ear-lobes — Shape 2, Color 3 5 

Neck — Shape 4, Color 4 8 

Back — Shape 5, Color 5 10 

Breast — Shape S, Color 5 10 

Body and Fluff — Shape S, Color 3 8 

Wings — Shape 4, Color 4 8 

Tail— Shape 5, Color 4 9 

Legs and Toes — Shape 5, Color 3 8 

Total 100 

Symmetry 

The first section in the scale of points is symmetry. 
Webster defines symmetry as "A due proportion of the 
several parts of a body to each other; or the union and 
conformity of the members of a work to the whole." In 
comparison judging and upon some score-cards it is 
shown as "typical carriage," which is defined in the Stand- 
ard as "expressing a characteristic, in color or form, rep- 
resentative of the breed or variety." "Representative of 
the breed or variety," — please remember that, as it is the 
main point we wish to make. 

This section always has been the subject of discussion, 
but if we understand the Standard requirements of a fowl 
and study each section, also their general outline, how the 
parts or sections should fit together in hannony — in fact, 
get the idea! shape fixed in our mind as shown in the 
Standard drawings and descriptions — then the minute we 
get a good look at a bird we know whether it is typical 
of the breed it represents or has symmetry. 

In Orpingtons we have a breed that is described as 
"large and stately in appearance." Their bodies are rather 
long, round and deep while the breast should be full, 
round and deep. The backs are broad and moderately 
long; the abundance of the hackle and saddle feathers giv- 
ing it a rather short appearance. The body should be 
broad and deep with a rather long, straight keel-bone ex- 
tending well forward, the fluff being moderately full. The 
wing-fronts should be well covered with the breast feath- 
ers and the tips by the saddle feathers. The tail is only 
moderately long, well spread and carried at an angle of 
45 degrees from the horizontal and should be coupled with 
the back so that there is no apparent angle where these 
sections join. The sickles are of medium length, extend- 
ing beyond the tail feathers, while the lesser sickles and 
tail coverts are also described as moderately long. The 
thighs are rather short and large, covered with soft feath- 
ers; the shanks short, smooth and stout in bone and 
should be free from feathers or down. The toes are of 
medium length, straight, strong and well spread. 

Now let us take the time and space to look at a speci- 
men and see what defects we want to look for when judg- 
ing the symmetry of a fowl. Remember we have here a 



THE ORPINGTONS 



til 



^ — i "7 — ^'l-ij 



broad and deep fowl with a moderate length; the inten- 
tions of the breeders are to maintain the cobby appear- 
ance. Is its head too long and narrow, or as some express 
it, "snaky?" Is it caused by the beak being long and 
straight instead of curved, or is it really the head? Is the 
neck too long and scantily feathered, or as we hear it 
expressed in the show room parlance, "not filled?" You 
need not worry about the neck of an Orpington being too 
short. 

If a male: Is the neck well arched and the hackle well 
feathered so that it connects or flows onto the shoulders 
or back in a graceful curve? Are the shoulders broad and 
flat, or are they narrow and high? Has he a nice broad 
saddle, well feathered, connecting with a tail that is well 
spread at the base; or is it narrow and flat, giving the tail 
a narrow, pinched appearance.' Is his breast full, broad, 
round and deep, or is it narrow and flat? Are his legs 
good, firm, stocky legs, well spread so that you can get the 
width of your hand between them, or are they long, slim 
and knock-kneed? You will soon get 
so that you will notice these good and 
bad points at a glance and make up 
jour mind in an instant whether the 
specimen should be cut one-half or 
one and one-half. A successful judge 
must think and act quickly. The min- 
ute you begin to hesitate as to a cut 
you begin to fail. 

Remember this section is worth 
tour points and when you cut a bird 
one for symmetry you mean it is one- 
fourth or twenty-five per cent, to the 
bad. There is no system that we 
know of that can be successfully ap- 
plied. The best way is to use your 
own judgment. You know this section 
is worth four points and when you 
are judging symmetry, just forget 
that there is any other section to the 
bird; no matter if some exhibitor does 
tell you that you are cutting twice. 
Judge the bird as a whole and deduct 
whatever you think is lacking from per- 
fection. If four points represent one 
hundred in this section, all right. If 
the bird is in your judgment 25 per 

cent, ofif, cut it one point for symmetry. They tell us: 
"It is like a two-edged sword, cutting both ways." One 
for symmetry because the bird has a bad tail or a bad 
breast, and then cutting these sections again for shape 
when we come to them. That is not true. If symmetry is 
worth four points and breast five points for shape, we are 
not cutting twice. If you do not use this section of sym- 
metry in scoring your specimen, then you should deduct 
your total cuts from ninety-six instead of one hundred. 

Weight 

The Standard weights were given the different breeds 
because it was found that they were at their best as a 
commercial product when at the weights specified in the 
Standard. The weights on the Orpingtons were not 
changed at the recent revision of the Standard. Neither 
were the instructions which said that for every pound 
under the Standard weight cut two points; one-fourth 
pound to be the minimum. For example, if a fowl is one 
pound underweight it should be cut one point, and if one- 
fourth pound light it should be cut one-half point. One 



new ruling worthy of remembrance is that a fowl two or 
more pounds under Standard weight will not be consid- 
ered, or in other words will be disqualified. 

Disqualifications and Shape 

Up to this point you have not found it necessary to 
take the specimen out of the cage. It might be well to 
take notice of a few things before doing so and perhaps 
save the extra work of handling the bird. Side sprigs on 
the comb disqualify and may sometimes be noticed when 
you glance at the bird in getting its symmetry cuts. 
"Squirrel tails" and "decidedly wry tails" also disqualify 
and will be noticed before handling a specimen. In judg- 
ing the symmetry and shape of a bird we believe that it 
should be done in as quiet a manner as possible so as not 
to disturb the fowl and get it in as natural a position as 
possible. Walk up to the cage as quietly as possible and 
without disturbing the bird at all, if it can he helped, get 
your impression of the fowl's symmetry and shape cuts in 




t oil ACjO 9oi 
H BUSHELL-DAVIDOTV-MEB- 



BV5HEU OflVlUCfTY NEB 



BUFF ORPINGTON WINNERS. 1900-01 

breast, back, tail, neck, legs and toes. If the bird is 
standing or crowded into a corner or against the sides of 
the cage so that it is out of shape, reach in with your 
stick, not to poke him, but gently crowd him out into the 
center of the cage, smooth his neck and back with your 
judging stick and it will, ninety-nine times out of one 
hundred, with such treatment, act or pose in a natural 
manner. Then its symmetry cuts can be gotten quickly. 

Cutting for Shape 

In getting the shape of a fowl and cutting the dif- 
ferent defects we proceed as follows: If we think the 
neck is too long and "not filled," or in other words, full 
of immature feathers, giving it a scrawny appearance, the 
cut is from one-half to one. If the back, which is worth 
five points for shape, is too long, too narrow, too flat, 
saddle not filled, too narrow at shoulders, etc., we cut 
from one-half to three. If a crooked back is detected the 
specimen is disqualified. Now look at the tail and see if 
it is carried at a right angle. Is it well-spread and well 
filled? For example, a female's tail should have seven 



•62 



THE ORPINGTONS 



feathers on each side. If you will examine the Standard 
drawings you will note that a little of each feather shows 
when viewed from the side. This is called a well-spread 
tail from a side view, and when viewed from the rear it 
will resemble an inverted V. When viewed from the top 
■or front it should look broad and full, sloping from the 
saddle with a concave sweep. Should there be an angle at 
the base of and in front of the tail, it is probably caused 
■by the tail being carried too high and should be cut from 
one-half to one and one-half. 

Now the breast, which is an important section in de- 
termining the true Orpington shape. If it is flat and 
narrow, and looks immature and not filled out, it should 
be cut from one-half to three. 

Remember the body should be broad and deep with a 
keel-bone that is rather long and straight and carried well 
forward, with a fluff that is moderately full. If too short 
and shallow, giving a Wyandotte or Plymouth Rock ap- 
pearance, it should be cut from one-half to one and one- 
half. 

Look at the legs and toes before taking the bird out, 
as well as after. See if it is knock-kneed, bow-legged, too 
long in legs or has crooked toes. Legs too long are cut 
from one-half to one and one-half. Crooked toes are cut 
one-half point each. Missing spurs on cock birds cut one- 
half point each. 

In looking at the wings, it is well to hold your cuts 
■for shape until you have the fowl out of the cage. You 
should, however, see that the wings are carried in a proper 
position and not slipped. By slipped wings we mean ones 
where the primaries fall or hang down and are not "tucked 
'up" under the secondaries as they should be. This is 
■caused sometimes by a feather or two being missing 
where the primaries and secondaries are connected; or it 
"is sometimes caused by muscular weakness. It should be 
-cut from one to three points, depending on whether it is 
one or both wings that are slipped. This is a serious 
•defect as it will reproduce itself and really should, in our 
opinion, be made a disqualification. It should, therefore, 
be cut hard enough to throw the specimen out of competi- 
tion to discourage the breeding of such specimens. 

Now we are ready to take the specimen out of the 
cage and examine it for color and other defects. Do not 
reach in and grab the fowl by legs and drag it out feet 
first, thus taking chances on breaking wing feathers. Take 
hold of one wing, from in front, near the front or body, 
and you can turn the bird in any position you wish. Then 
lead it out of the cage and as you do so, with your other 
hand grasp its legs at the hock joint, letting the bird's 
body rest on your arm. The fowl is thus held securely 
and comfortably and can be easily handled without in- 
jury. 

Condition 

The next section we notice on the score-card is con- 
dition. It is valued at four points and is one of the most 
difficult sections on the list to explain in writing. No 
definite rule can be laid down for cutting defects, found 
under this section. The judge has here got to show his 
wisdom and "horse sense." He has to be familiar with the 
different diseases, the effects of freezing or frost-bite, the 
effects of cuts, injuries, etc., and dirty and broken plumage, 
or whether there is poor condition from over feeding or 
starving. Condition, as referred to in the Standard, 
means: "The state of a fowl as regards health, cleanliness 
and order of plumage." Some birds will catch a slight 
cold when being shipped to a show and just begin to show 
it when judged. In these cases the judge will generally 



consider the specimen, cutting it from one-half to one 
and one-half. If, however, the bird has a well-defined case 
of roup or other contagious disease, it should at once be 
removed from the show room. If the superintendent has 
not noticed it before the judge gets to it, it is the judge's 
duty to notify him at once and insist upon the fowl being 
removed from the room. Frosted combs and wattles 
should receive a cut of from one-half to two, depending 
upon whether they are just slightly frosted or whether 
they are festered. 

Soiled plumage that looks as if the exhibitor had 
made no effort to get the bird in good show condition, 
should be cut one to two points. If it looks as if it hau 
been cleaned up in nice shape and had become soiled in 
shipping to the show, the judge can be a little lenient with 
such a specimen. 

If the bird is too fat from over feeding to get it up 
in weight, dropping the body and fluff below the hock 
line, it should be cut from one to two points. 

Scaly Legs 

There is no excuse whatever for showing a bird with 
scaly legs, because it is so easily cured. A good scrub- 
bing with hot water and soap, then a little kerosene, lard 
or vaseline applied twice a week for two weeks will cure 
the worst case that ever existed. 

Head — Beak — Eyes — Wattles and Ear-lobes 

Head is the next section and valued at four points 
each, divided two each for shape and color. 

The head is rather large, broad and deep, while the 
beak is short and stout and nicely curved; the eyes being 
large and oval in shape. If the head is long, slim or 
narrow it should be cut one-half to one. A straight beak, 
giving it a long, slender appearance should be cut one-half 
to one as in degree. Deformed beaks will disqualify. If 
blind in one eye, cut one. If the eye has run out leaving 
only the socket, cut one and one-half. 

The wattles and ear-lobes are valued at five points, 
two for shape ana three for color. The wattles should 
be fine in texture, of medium length and well rounded at 
the bottoms. Should they be coarse, cut one-half. Should 
they be torn from fighting or other injury the cut should 
be one-half to one and one-half as in degree. Should they 
be folded or wrinkled, cut from one-half to one. The ear- 
lobes should be oblong in shape and fine in texture. 
Coarse or wrinkled lobes should be cut from one-half to 
one. Color cuts for these sections are described under 
each variety color explanation. 

Comb 

The comb is valued at eight points. It is an important 
section, as is shown by its high valuation with only shape 
to be considered. The Orpington comb is somewhat 
larger or coarser than the ordinary single comb. It really 
should be fine in texture, but the larger size gives it a 
rather coarse appearance. It should have five well-defined 
points or serrations with the front and rear ones lower 
than those in the center. The base should be solid and 
set firmly upon the head in order to give the comb an 
upright carriage. Side sprigs disqualify as does also a 
lopped comb. A lopped single comb must fall over so that 
the points are below the horizontal plane where the comb 
begins to lop. Too many breeders seem to think that all 
there is to a comb is the serrations. You will hear many 
of them make the remark that "there is a good comb: it 
has five points" or "there is a bad comb; it has only four 
or six point.-." as the case may be. The Standard says that 



THE ORPINGTONS 



63 



for every serration irore or less than five we shall cut one- 
half point. Supposing the fowl had lost all of its points 
or serrations it would only be cut two and one-half and we 
would still have a valuation of five and one-half to apply 
to the rest of the comb. Let us look at some of the other 
defects. Thumb marks, which are a sort of indentation or 
hollow place in the side of the comb, should be cut not 
less than one point. Comb turning at the rear should be 
cut from one-half to one and one-half, as in degree. Ir- 
regularity of serrations, cut from one-half to one. Irregu- 
larity or rough-edged blade, cut from one-half to one. 
"Beefy" or large and overgrown at junction of beak, gen- 
erally causing wrinkles, cut 
one-half to one. You see 
there are quite a lot of de- 
fects to look for in a comb 
and it is a section that 
is worthy of considerable 
study. 

Neck 

The neck section is 
valued at eight points, di- 
vided four for shape and 
four for color. The neck 
should be rather short and 
well arched and tapering 
hicely to the head, with 
hackle enough to give it a 
full appearance. The cuts 
for shape are explained 
under "Disqualifications and 
Shape" and the color de- 
fects will be handled under 
each variety for color. 

Back 

This section has a valu- 
ation of ten points, five 
each for shape and ' color. 
Remember that the back 
should be broad and moder- 
ately long, rising with a 
concave sweep to the tail. 
The breadth of the back 
and the abundant hackle and 
saddle feathers are rather 
deceiving to the eye as re- 
gards the length. The Orp- 
ington back is really quite 

long, but owing to the depth and breadth and rather loose 
plumage it appears to be short. An Orpington without a 
good broad back, when viewed from the top, is not a 
good (Jrpington. Crooked backs, as mentioned before, 
disqualify. 

If too narrow, cut from one-half to two and one-half. 
If too short, giving it a Wyandotte appearance, cut one- 
half to two and one-half. If too long and flat cut from 
one-half to two and one-half. If saddle plumage is broken 
or not well filled, causing a break at junction with tail, 
cut from one-half to one and one-half. If too much 
cushion, which would cause a Wyandotte or Cochin effect, 
cut one-half to two. If too narrow or high at shoulders, 
cut one-half to two. If too curved, giving the back a 
Langshan or U appearance, cut from one-half to two. 
Color defects and cuts will be explained under the dif- 
ferent variety explanations. 




Tail 

The tail section is valued at nine points divided five 
for shape and four for color. It should be moderately 
long, well spread and carried at an angle of forty-five de- 
grees from the horizontal. A well-spread tail is explained 
under "Disqualifications and Shape." Missing sickle 
feathers on the male (black or'white) should be cut one 
and one-half points each. If tail is carried too high cut from 
one-half to two and one-half. If it is carried so high that it 
comes in front of an imaginary perpendicular line rising 
from the base of the tail, it becomes a squirrel tail and 
disqualifies. Pinched or "gamey" tails, or those that show 

only one or two feathers 
from a side view (especially 
on females) should be cut 
from one-half to one point. 
All color defects and cuts, 
are explained under the de- . 
scriptions of the different 
varieties. 

Breast 

Breast section is valued 
at ten points, five each for 
shape and color. This is one 
of the prominent sections 
of an Orpington and with- 
out a good full, deep and 
round breast we lack the 
Orpington type. The shape 
cuts are described under 
"Disqua 1 i f i c a t i o n s and 
Shape" with the exception 
of a crooked breast or keel- 
bone and that we usually 
consider under body sec- 
tion. Remember that a full 
crop does not necessarily 
mean a full breast. 



..j«gi» 



'N 



"LADY OF THE SNOW'S" 

The Famous White Orpington Hen, Winner of First 
Prize and Bronze Medal for Best Hen in the Show, at Allen- 
town. Pa., 1910; First Prize. Bronze Medal for Best Hen in 
the Show, and Silver Cup for Best Bird on Exhibition at 
Hagerstown, Md., 1910. Bred and Owned by Sunswick 
Poultry Farm. 



Body and Fluff 

This is the next section 
and is valued at eight points, 
divided five for shape and 
three for color. Shape cuts 
have been described. If a 
crooked breast-bone or keel- 
bone is discovered it should 
be cut from one-half to two. 
and one-half, as in degree. 



Wings 

This section is valued at eight points, four each for 
shape and color. Shape defects, with the exception of 
broken or missing plumage, have been described above. 
Broken or missing flight feathers in the Blacks or Whites 
should be cut one and one-half points each. In the Buffs 
they should be cut one-half point each. 

Legs and Toes 

Remember that feathers or down on shanks or toes 
will disqualify. Scaly legs were described above. Knock- 
knees or bow-legs should be cut from one-half to one and 
one-half as in degree. 

Color Defects and Cuts 

THE BLACKS. The Black variety should have a 
black beak; eyes should be black or dark brown, while the 



64 



THE ORPINGTONS 



comb, face, wattles and ear-lobes are red. The plumage 
throughout should be a rich, lustrous, greenish black with 
a black under-color. The legs and toes are black with the 
web and bottoms of toes white. The skin should be white 
on all Orpingtons. Yellow skin on the Blacks should dis- 
qualify. Positive white covering more than one-third the 
surface of the ear-lobes will also disqualify. Positive white 
does not mean paleness in lobes, as is often seen, but what 
is known as enamel white — a white through which the 
blood cannot be made to circulate. Generally when we 
strike such cases we hold the bird downward for a few 
minutes and rub the lobe. If it is not an enamel or 
positive white you can generally get the blood to flush the 
lobes. Positive white in lobes, where not enough to dis- 
qualify, should be cut from one-half to one and one-half in 
each lobe. In examining plumage we must remember that 
one-half inch or more of white will disqualify. Purple 
. barring should be cut from one-half to two in each section 
where found. Red or other foreign color should be cut 
from one to the color limit in each section where found. 
If the eyes are too light in color cut from one-half to one 
and one-half. A faded or dead black, especially on a male, 
should be cut from one-half to one in each section. 

THE BUFFS. The beak, shanks and toes should be 
white or pinkish white. Any other color will disqualify. 
Positive white, as explained under the Black variety in 
regard to ear-lobes, will also disqualify. The plumage 
throughout should be an even shade of rich golden buff, 
free from shafting or mealy appearance. The main point 
is to get one harmonious shade of buff from head to tail. 
A lemon and cinnamon buff are given as the two extremes 
of light and dark, and a medium shade between these two 



is desired. Different shades of buff in two or more sections 
is a serious defect. Mealiness in plumage should be cut 
from one-half to one and one-half in each section where 
found, as in degree. Shafting, or light colored shafts, 
should be cut the same — one-half to one and one-half in 
each section, as in degree. Different shades of buff should 
be cut from one-half to two and one-half. Black or white 
should be cut from one-half to the color limit in each 
section where found. Eyes too light or too dark should 
be cut from one-half to one and one-half. Missing or 
broken main tail or primaries or secondaries should be 
cut one-half point each. Missing sickle feathers in male 
should be cut one point each. Most breeders prefer black 
to white in wing and tail of breeding specimens, but the 
Standard says: "both are equally objectionable." 

THE WHITES. More than one-third of the sur- 
face of ear-lobes covered with positive white will dis- 
qualify, as will also anj' other color than white in plumage. 
Legs and toes should be white or pinkish white and any 
other color will disqualify as will also feathers or down on 
shanks or toes. The most common defects found are 
creaminess and brassiness, the latter being more notice- 
able in the males as a rule. Creaminess is caused by the 
oil in the feathers and is used up as the feather matures. 
Wherever creaminess is found, cut from one-half to one 
and one-half in each section. Brassiness will be found 
on the surface only and should be cut from one to two 
points in each section where found. Gray specks, gen- 
erally spoken of as "ticking" will be cut from one-half to 
two points wherever found. The white plumage should 
be a pure, pearl white and with the white skin there ought 
to be no very great trouble in breeding it. 



Conditioning Orpingtons for the Show^ Room 

Simple and Safe Methods of Preparing and Washing Exhibition Specimens 

E. A, Harin£ 



THE Orpington is an ideal show bird. It has a quiet 
disposition and shows off to advantage. The first 
thing to learn in showing birds is to know your 
breed, study the type until you can tell a good one at a 
glance. Too many breeders breed good birds occasionally 
and never know it until someone buys the bird for a song. 
Know your birds, know how many good ones you have, 
know for a certainty that they are free from disqualifica- 
tions, then make your entries. Do not enter every bird 
you have that you think might win; reserve a few for 
emergencies; better show a few good ones than a string 
of ordinary ones, and above all, show only as many as 
you can properly fit. 

Personally, I think condition should count for more 
in the show room than it does; first to encourage the 
breeders to better efforts, and second for the good of the 
show. It does not seem as though a true fancier would 
send a bird to a show of any kind., without first putting 
it into the best condition possible. Stock taken from the 
yards and shown in all their filth, collected in a season's 
scratching and dusting, is a poor advertisement for any 
breeder. 

The first step is to set up some coops in a well lighted 
building, about three weeks before the time the show is 
to open; then pick your birds and place them in these 
■coops and see how they show up. In this way you can 



select the ones wanted; next make your entries — always 
less than the number selected. Now begin to coop, train 
and handle the birds and get them so tame that nothing 
out of the ordinary is likely to frighten them. Feed and 
water them regularly and keep them in good condition. 
About a week before the show, take a pan of warm water, 
soap, a small stiff brush and some good sized tooth picks, 
and, with someone holding the bird, and with a pan of 
water between you, start washing his feet and scrub them 
thoroughly. If very dirty remove the dirt from under the 
scales very carefully with the tooth picks. If old scales 
are loose and ready to come off, remove same, .\fter 
drying rub with a very little vaseline. The birds are then 
ready to be washed. We make it a rule to wash all birds. 
Buff, Black or White and think one is improved by the 
process as much as the other. There is and has been 
much written on the subject of washing fowls. It is a 
very simple matter, the main points being plenty of warm 
water, soap and patience. A light sunny room is heated 
to about 90 degrees, three tubs of clean, soft water pro- 
vided, and a supply of turkish towels. The first tub should 
contain warm water. In this the bird is held and after 
being made thoroughly wet, is given a good soaping with 
Ivory Soap, having him lathered all over, and wash it 
clean. It is best for one person to hold the fowl and 
another to do the washing; the wor": should not be rushed. 



THE ORPINGTONS 



65 



time being taken to do it thoroughly and, above all, do not 
attempt to wash too many birds in the same water. A 
frequent change of the wash water will repay you for your 
trouble. When the bird has been well washed all over 
and looks clean, it is put into the next tub containing 
water somewhat cooler and is well rinsed. Care should be 
taken to get all the soap out of the feathers; this is im- 
portant and for this reason the bird should be put through 
the third tub, which in case of white birds being washed, 
can contain a small quantity 'of best quality blueing. 

Then they are taken from the water and dried with a 
towel as well as can be, their feathers shaken out a little, 
and placed in the coops nearest the heat to dry. As they 
commence to dry they may be put into the coops a little 
farther away from the heat and as more are washed, they 
can be started drying in the warmer coops, from which 
the first have been taken. 

It is best to have all the washing done two or three 
days before they are to be shipped, — gradually cool down 
the room as soon as they are thoroughly dry, so tliat when 



shipped to the winter shows, the birds are not taken right 
from the very warm room into the cold air. If the coops 
are kept clean, the birds will not become soiled if they 
must reinain in there a few days after washing. 

Before shipping, rub combs and wattles with a piece 
of sponge or cotton, moistened with sweet oil and alcohol 
well mixed together. 

If possible be at the show to place your birds in the 
coops when they arrive there, but do not be found in the 
aisles pulling feathers, etc., as too many of our fanciers 
are. Have them fit before shipping, and barring acci- 
dents, they will be fit when they arrive at the show. 

Do not talk with the judge or lean over his shoulder 
while he is judging, even if he will allow it; it does not 
look well, and finally, if the judge does not see your best 
bird in the right light and perhaps places a bird over him 
that should have been disqualified, swallow hard and try 
again. It is all in the game. Let us show the stock which 
is the result of our knowledge and labor in such condition 
that win or lose we shall be proud of it. 



Orpingtons In England 



Popularity of the New Breed Dae to Superior Utilitariau Qualities— English Poultry 

Club Standards for All Varieties 



Charles D. ] 

WE are proud of the Orpington. A comparative 
upstart in the poultry world, it has, by sheer 
merit, won its way not only to the front rank, 
but to the position of the premier popular breed of Great 
Britain. The Phoenicians brought us the Game fowl and 
initiated the early Britains into the sport of cock fighting. 
Then came the Romans, who brought the Dorking and 
taught us to eat poultry; for strange though it seems, 
there is ample proof that poultry in pre-Roman times was 
kept for diversion alone and not as an article of diet. 
Brahmas, Cochins and Langshans came, of course, from 
the far East; the Spanish and Minorcas from south Eu- 
rope; Leghorns, not from Italy, but the United States, 
which has also given us those two wonderfully popular 
breeds, the Rocks and the Wyandottes; but the Orpington 
is our very own. 

By a curious coincidence, the sudden and lamented 
death of Mr. W. Cook — the originator of all five varieties 
of the Orpington fowl — which occurred nearly a year ago, 
synchronized with the sudden rise to popularity of White 
Orpingtons, which for many years had, as it were, hung 
fire. There are now three popular varieties in this coun- 
try, the Blacks, Buffs and Whites, and two newer and less 
known, the Jubilee and Spangled, which arc. however, 
steadily gaining adherents. 

There have been many efforts made to produce new 
and original English breeds, but uniform failure has been 
the result, except in the experience of Mr. Cook. There is, 
I think, an aphorism to the effect that if you have a good 
thing and wish to make it known, you must understand 
how to advertise it. This is quite true with regard to a 
new breed of poultry. Mr. Cook thoroughly believed in 
his Orpingtons and pushed the breed vigorously until the 
poultry world took it up. The original Black Orpingtons 
says one well-known writer — were practically Langshans, 
meaning simply, that they had in them a great deal of 
Langshan blood. 



^ealie, England 

Black Orpingtons are Handsome Fowls "Planned for 
Utility" 

Having been planned for utility purposes alone, there 
are no fancy points about the Black Orpingtons. Hand- 
some, they are, with their deep, broad breasts and massivi; 
bodies, but decorative, they are not. They are white 
skinned and make first-class table fowl, fattening early 
and presenting a nice appearance when dressed. The 
hens are good layers of brown, tinted eggs of average size, 
are quiet in disposition, and, although not inveterate sit- 
ters, they make good sitters and mothers when entrusted 
with eggs. Black Orpingtons have single combs. A rose 
combed variety was produced, but failed to "catch on" in 
popular favor. In size the Blacks are large, the cock 
weighing nine to eleven pounds and the hen seven to eight 
pounds when fully matured. Our Poultry Club's Standard 
for Black Orpingtons reads as follows: 

Poultry Club's (England) Standard for Black Orpingtons 

Defects in plumage and condition, deduct up to.. 10 points 

Defects in head, deduct up to 25 points 

Defects in breast, saddle, back and tail, ded. up to. 20 points 

Defects in legs and feet, deduct up to .• S points 

Defects in skin and flesh, deduct up to 5 points 

Defects in carriage, deduct up to 10 points 

Want of shape, deduct up to 15 points 

Want of size, deduct up to 10 points 

A perfect bird to count 100 points 

Color of Black Orpingtons: Beak, black; eye, black, 
with dark brown iris; comb, face, ear-lobes and wattles, 
red; shanks, black; skin and flesh, white; plumage, black 
throughout, with a green sheen or luster upon it, free from 
colored feathers. 

General characteristics: Shape and carriage should 
be cobby and compact, erect and graceful. The plumage 



66 



THE ORPINGTONS 



should be close; tail medium; body, broad, deep, and full; 
thighs, short; shanks, short and strong; the single comb 
should be of medium size, evenly serrated and free from 
side sprigs; flesh, firm." 

Buff Orpingtons Satisfy the British Market Demand 

The people of Great Britain are much in favor of 
birds with white legs, in fact, a first-class table fowl must 
show a white shank, or else it ceases to be a first-class 
table fowl. As our only white-legged fowls, previous to 
the advent of the Buff Orpingtons, were the Dorkings ana 
some of the Game varieties, there naturally followed a 
boom in that variety which has only just begun to subside. 
Fanciers, farmers, and suburban pcmltry keepers all took 




WHITE ORPINGTON COCK 

Winner of first prize and special at Madison Square 
Garden and Boston; also first at Cleveland. Ohio, 1909. 
Bred and owned by Sunswick Poultry Farm. South 
Plainfield, N. J. 

them up. Since the early days of the Buff Orpington it 
has been wonderfully improved, but even now it is far 
from perfect, though feathered legs and long backs no 
longer appear in the show pen. It is still quite difficult to 
breed them anywhere true to color, and indeed, sound 
buflf tails are yet scarce, but the utility value of the variety 
makes amends, as. the off-colored pullets may be kept for 
layers and the cockerels fatted for the table. 

The three points to be considered in breeding Buff 
Orpingtons are, first, color, which should be a sound buff, 
free from black and white feathers; second, shape, which 
should be similar to that of the Black Orpington; third, 
clean, white feet and shanks, free from feathering. The 
Poultry Club Standard differs somewhat from that for the 
Blacks: 

Poultry Club's (England) Standard for Buff Orpingtons 

Defects in head and comb, deduct up to 10 points 

Defects in color, deduct up to 35 points 

Defects in legs and feet, deduct up to IS points 

Want of shape, deduct up to 20 points 

Want of size, deduct up to 10 points 

Want of condition, deduct up to 10 points 



100 



Serious defects for which Buff Orpingtons should be 
passed are: Other than four toes; wry tail; feathers or fluff 
on legs and feet; yellow skin; yellow in legs or feet; in 
both Blacks and Buffs, any colored feathers other than 
black and buff. 

White Orpingtons have been in existence for nearly 
twenty years, but if my memory serves me, the originals 
were not unlike the White Minorcas. They now approach 
in appearance the White Dorking. I give below, the 
White Orpington Club Standard, which is, I believe, ac- 
cepted by the Poultry Club: 

The White Orpington Club (England) Standard 

For cock: Comb, single, of medium size, well set 
upon the head, erect and free from side sprigs; eye, red; beak, 
shiirt. white, and nicely curved; ear-lobes, red, small and 
round; wattles, well rounded, of fine texture; color, a pure, 
snow white, free from any foreign color; neck and saddle 
hackle, full and long; tail, medium size and inclined back- 
wards; back, short and nicely curved; legs and feet, white, 
free from feathers, four toes on each foot, straight and set 
well apart; breast, broad and full. 

For hen: Same color, head and type as in male bird, 
of neat appearance and active habits. The type in both 
sexes must be cobby, of low build and short on legs. 

White Orpingtons are steadily increasing in favor, iiv 
some measure due to the boom in white breeds which 
was a feature of last year, but it is their great value as a 
table fowl tbat is chiefly responsible for the larger num- 
bers kept. They are gradually taking the place of the 
White Dorking, as they are equally good as table fowl, 
better layers, and far hardier. Their only drawback is 
their color. No small proportion of British poultry keep- 
ers are town dwellers, either professional men or members 
of the working classes, who have only a few square 
yards of space to spare for the fowls. No white breed 
shows to advantage on bare earth runs and hence the 
suburban poultry keepers as a class, avoid white breeds. 
Even the White Leghorn, in the height of its prosperity, 
was not nearly so largely kept as the Black Minorca — al- 
ways the chief favorite among suburban poultrymen. 

In size, all Orpingtons should be as large as possible, 
consistent with type. 

Orpingtons Are Increasing in Popularity 

To this brief description of the various breeds of Orp- 
ingtons today, and its present position in the poultry 
world, I have little to add, but its fame is extending far 
beyond these Islands. Our colonies have taken it up- 
largely, for instance, New Zealand has specially taken to 
the Spangles, and imports them to this country. In South 
Africa the Orpingtons are the most popular breed. They 
are not in great favor on the continent, except in Hungary, 
where they are bred in large numbers. 

Their universal favoritism indicates very plainly the 
trend of popular taste toward utility as well as fancy. The 
days of the purely "fancy" fowls are past, such breeds as- 
the Polish, Spanish, etc., whose attractiveness is entirely 
due to their quaint appearance, being practically extinct, 
although they were formerly the mainstay of our shows. 

Orpingtons were originally bred for utility only, and 
although our fanciers have taken them up so warmly that 
at all our big poultry exhibitions they form a show of 
themselves, the economic qualities of the breed have not 
suffered, nor is there at present any chance, so far as I 
can see, of any other breed even seriously challenging their- 
position in the near future. 



Popularity of Orpingtons as an Exhibition Fowl 

Tables Showing the Number ol Each Variety Exhibited at Madison Square— Boston and Chicago from 1901 
up to 1910 — Tables Unobtainable Elsewhere and of Historic Interest to Orpington Breeders jg^ 



MANY of the readers of these lines will remember 
the introduction of the Orpingtons into the 
United States. It was quite generally remarked 
at the time that the Black Orpingtons might compete on 
favorable terms with our other black breeds, but it was 
claimed that the white skin and white or pink legs would 
make it impossible for them to become popular as a table 
fowl in this country. Consequently it was predicted that 
their boom would be short lived. 

The many prophets who made such assertions now 
acknowledge they were wrong' and that there is something 
about the Orpingtons which has enabled them to steadily 
win their way well along toward the head of the list of 
breeds that bear the stamp of approval among real fan- 
ciers. 

Even the old school market men are beginning to tell 
us that "one of the prettiest carcasses that goes on the 
table is that of this new English breed, the Orpington." 
The American public is coming to realize that a white skin 
may cover meat that is just as tender, just as juicy and 
just as tine in flavor as that covered by a yellow skin. 

Probably the reader will ask: What has all this to do 
with the popularity of the Orpingtons as exhibition fowl? 
Only this: When we come to the real test of general popu- 
larity, every breed or variety must stand or fall upon its 
valuation as a market or table fowl. Once a breed or va- 
riety wins public favor as a commercial fowl, it will soon 
•come to the front as an exhibition fowl. Its popularity will 
cause more breeders to take it up and then competition 
will become stronger, which leads to the show room and 
results in larger and still larger exhibitions. 

Following is a tabulated report, showing the number 
of Orpingtons that have been exhibited in recent years at 
the Crystal Palace Show, London, at Madison Square 
Garden, New York, and at Boston, and Chicago. Note the 
growth each year in the number exhibited at these great 
shows. 

Crystal Palace Show 

1906 1907 1908 
Number shown 580 697 782 

We are sorry we cannot give the number of each va- 
riety at the above show. The numbers given represent to- 
tals of all Orpingtons shown each year for the period 
■covered. 

Madison Square Garden 

S. C. R. C. S. C. R. C. S. C. R. C. Aliv other 
Year Buff Buff Black Black White White variety Total 

1901 27 .. 4 31 

1902 43 20 63 

1903 64 4 27 21 10 .. 17 143 

1904 Unable to get report. 

1905 173 16 100 11 57 S' 30 392 

1906 192 25 105 11 73 10 30 446 

1907 (Jan.) 161 18 133 10 81 5 26 434 

1907 (Dec.) 107 10 160 11 83 5 26 402 

1909 223 14 144 15 70 5 25 496 

1910 175 12 134 8 155 20 22 526 



At Boston 



11 



36 
15 
47 
31 
38 



10 
26 

21 
21 
28 



4 
11 

6 

16 
10 
6 
14 
17 



21 
62 

47 
124 
121 
144 
138 
218 



402 


3 


178 


8 


192 


8 


84 


875 


45 




At Chicago 








45 


108 


12 






13 






133 


88 


83 


36 




53 




34 


294 


45 


15 






35 




2 


97 


30 


7 


8 




1 


12 




58 


37 


14 


20 




23 


15 


6 


lis 


68 


12 


47 


6 


11 


15 




159 


177 




48 




118 


8 




351 



1165 



99 807 -87 



529 



50 196 2933 



1902 17 

1903 32 

1904 No show hell. 

1905 31 

1906 46 

1907 67 

1908 69 

1909 65 

1911 75 

1901 .. 

1902 .. 

1903 .. 

1904 .. 

1905 .. 

1906 .. 

1907 .. 
1910 .. 



598 143 159 6 254 50 42 1252 

Any other variety, as mentioned above, includes the 
Diamond Jubilee and the Spangled varieties, as well as 
those that were in an introductory state and therefore had 
to be exhibited under the class known as "Any other Va- 
riety." 

It will be noted that the Buffs have been by far the 
largest class shown at Madison Square, though the Blacks 
have been a strong class during the last five years. With 
Rose and Single Comb classes combined there has been 
1,077 Buffs, 752 Blacks, 404 Whites and 174 A. O. V. The 
Buffs have not only led each year, but the exhibit of 1909 
was extra large, showing a satisfactory increase in the 
number of exhibits. 

It will be observed that the Orpingtons are not as 
popular as an exhibition fowl at Boston as they are at 
New York. The latter place has had on exhibition more 
than three and one-half times as many Orpingtons since 
1901 as has the metropolis of New England. Perhaps one 
reason for this is: Boston is known as a critical market 
place for table poultry and eggs. The famous South- 
Shore products find a ready market in Boston. New 
Englanders are much in favor of yellow skin and legs 
and also prefer dark-shelled or brown eggs. The New 
YorK market prefers a white-shelled egg and the pre- 
sumption is that the New York public takes more kindly 
to white skinned poultry. Furthermore, we may continue 
to look for larger classes at Madison Square, as this great 
show is conceded by exhibitors to be the battle-ground 
which decides the real championships. This fact alone will 
continue to attract the larger exhibits to Madison Square 
Garden. Despite this we believe that market require- 
ments in many sections either add or detract from the 
number and importance of exhibits. 

Although we have not at hand the figures for the 1908 
and 1909 Chicago shows, in it will be noted that the total 
for the seven years is larger than the number of Orping- 



68 



THE ORPINGTONS 



tons exhibited at Boston during the eight years listed. 
Readers will also notice that the Buffs have a large lead in 
point of numbers shown at Chicago. Even the Rose Comb 
Buffs are ahead of any of the other varieties on exhibition 
at Chicago during the seven years covered by the list. 

Summary of the Three American Shows 

Total number of S. C. Buffs shown 1738 

Total number of R. C. Buffs shown 231 

Total number of S. C. Blacks shown 924 

Total number of R. C. Blacks shown 89 

Total number of S. C. Whites shown 624 

Total number of R. C. Whites shown 76 

Total number of any other variety 283 

Total number of Orpingtons shown 3965 

The foregoing table shows that the Buffs lack just 



twenty-seven birds of equaling in number all the other 
varieties combined. This showing establishes which is 
the most popular variety. We are not writing this report 
to start argument, but with the object of demonstrating 
the rapid increase in the popularity of the Orpingtons in 
America, both east and west — a popularity that we believe 
to be richly deserved. The shows above listed are not 
only three leading exhibitions, but are representative of a 
large territory. 

The Black and White Orpingtons are gaining 
rapidly in public favor throughout the country, especially 
in the west. The Orpingtons today are one of our truly 
popular breeds and we predict that they will keep on gain- 
ing in popularity as an exhibition fowl, because of their 
utility values which in both England and America have 
won them a firm position as a general purpose fowl — good 
for the table and good layers. 





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BUFF OKPINGTON HEN 

Winner of First Prize and Silver Cup, Crystal Palace. Eng- 
land, and numerous First Prizes at American Shows. Owned 
by Mrs. S. C. Bridgewater, Tennessee. 



CHAPTEIR VIM 



What Breeders Say 



Orpingtons of the Past, Fresont and Future — Prominent Breeders Express Their Vie^vs on Type 
and Color — The New Standard Hill Help Improve The Breed 




O get the views of prominent and successful 
breeders of Orpingtons, on the progress 
made in attaining a more uniform type and 
color in the different varieties, also under 
the further improvement of the breed under 
the revised American Standard of Perfec- 
tion, we sent a list of questions to leading 
fanciers in the east and west. The contributors to this 
symposium are: 

A. L. Goodwin, Massachusetts. 

H. H. Kingston, Jr., New York. 

C. A. Moxley, Illinois. 

Milton W. Brown, Ohio. 

E. A. Haring, Con- 
necticut. 

Paul Kyle, New York. 

Archibald B. Dalby, 
New Jersey. 

Henrietta E. Hooker, 
Michigan. 

C. S. Byers, Indiana. 

C. E. Fisher, Ohio. 

E. B. Miller, Indiana. 

J. M. Williams, Mich- 
igan. 

W. H. Gifford, Massa- 
chusetts. 

Goodes and Palmer, 
Michigan. 

David N. Foster, In- 
diana. 

Henry B. Prescott, New 
Hampshire. 

1. How do Orpingtons 
of today compare in typical 
shape, size and color with 
those bred and exhibited 
five or more years ago? 

"There has been a 
steady improvement in 
shape and color in all varie- 
ties of Orpingtons in the 
past five years. As to shape 
this is especially true of the 
Buffs and Whites. There is 
some doubt whether there 
has been any great advance 
in the matter of size, with 
the possible exception of 
the Blacks." — A. L. Good- 
win. 

"Taking it for granted that American birds are meant, 
the Orpington of today is superior in every respect to his 
forbear of five years ago. showing better type, size and 
color." — H. H. Kingston, Jr. 

"A wonderful improvement." — C. A. Moxley. 

"There has been a startling improvement. Winners 
at big shows five years ago would be worth about $3.00 
today. A few individual specimens then approached the 
present type, but the general average was extremely far 
from the present ideal." — Milton W. Brown, 

"They are much better, especially in shape and color." 
— E. A. Haring. 

"I remember very well the Orpingtons that were ex- 
hibited for the first time at the Madison Square Garden, 




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which was in 1899. I then noticed the peculiar shape, which 
indicated to me that the Orpington can grow more meat 
on her deep long breast than any other fowl. I was so 
much impressed with that one good point that I bought 
some and ever since have kept them to my greatest sat- 
isfaction. The American fanciers have certainly improved 
the shape and size of the Orpington hens, compared with 
those from England exhibited at the Madison Square Gar- 
den Show for a number of successive years. The color, 
particularly in the Buffs, has been improved also, if not 
changed to a lighter buff than formerly shown. AH fan- 
ciers, I think, agree to the present shape of the female 
Orpingtons. In the S. C. Black male classes, however, the 
American Standard is open for discussion. The Black 
Orpington male cannot have as long a back as his cousins', 
the Buffs or Whites, because one of the ancestors of the 

Black Orpington was a 
Black Langshan. Conse- 
quently the back of the 
black male will always be 
short with broad shoulders. 
Although a long back has 
been well established in 
Black hens, I doubt, how- 
ever, if fanciers will ever be 
successful in breeding a 
long back in the Black Orp- 
ington males." — Paul Kyle. 
"I think the color has 
improved but the shape and 
size have gone back." — 
Archibald B. Dalby. 

"I think the color has 
improved wonderfully, but 
have been fearful that this, 
desirable as it is, would be 
emphasized at expense of 
type, and an Orpington is 
nothing, once the type is 
lost." — Henrietta E. Hooker. 
"In proportion to the 
number bred Dy experts 
there are now many more 
specimens that approach 
the present Standard type 
than there were five or more 
years ago." — C. S. Byers. 

"They compare fairly 
well, but they seem to have 
lost in color." — E. B. Miller. 
"I saw five years ago 
what I believe to be as good 
shaped birds as are found 
today, but not so many of 
them. I believe the color 
has improved more than 
the shape." — C. E. Fisher. 

"Both color and shape 
have been much improved — 
especially the former. We are 
practically away from that Rhode Island Red that both- 
ered so many." — J. M. Williams. 

"There is improvement in shape, but not in size and 
color."— W. H. Gifford. 

"Size and color have improved. In some respects the 
shape has deteriorated. There is too much difference in 
shape in the different varieties of Orpingtons." — Goodes 
and Palmer. 

"As the market is demanding a different shaped bird 
now, it is very hard to say how the Orpington of today 
compares with the Orpington of five years ago. Five 
years ago the Orpington ran to the Dorking in shape, 
while now the fancy market demands a broader and 
deeper bird, more like the brger breeds; also, a shorter 



70 



THE ORPINGTONS 



shank is sought after, which, to my mind, throws the bird 
out of proportion. The Standard does not give a short- 
shanked bird, and in the show room they are not cut 
much on shank unless the shanks are extremely long." — 
Col. D. N. Foster. 

"They have improved very much during the last five 
years." — H. B. Prescott. 

2. Are the present Standard weights sufficient to 
bring out the large blocky, or cobby, type demanded by 
the fanciers of the present day? 

"The present Standard weights of the Orpington are 
entirely sufficient to set off to good advantage the dis- 
tinctive, blocky type required for the breed. In fact, I 
believe that the two light 
colored Orpingtons, the 
Whites and the Ermines, 
the latter being the new_ 
Orpington with colors of 
the Light Brahma, both 
running a trifle lighter 
in weight than the 
Blacks, both show this 
cobby, blocky type to 
better advantage than 
any of the other varie- 
ties. This is probably 
due to the very light 
color of the birds, and 
would seem to argue that 
excessive weight is not 
essential to a handsome 
O r p i n g t o n." — A. L. 
Goodwin. 

"The present weights 
are all the breed can 
stand, without losing its 
utility qualities, and are 
amply sufficient to main- 
tain the present type." — 
H. H. Kingston, Jr.^ 

"I think so." — C. A. 
Moxley. 

"No. Blacks and 
Whites could, with ad 
vantage, take two more 
pounds per bird. English 
breeders have no diffi- 
culty in over-topping the 
Standard weights in 
Buffs by 50 per cent." 
Milton W. Brown 




BLACK EMPRESS 
This Black Orpington hen is owned by Milton W. Brown, pro- 
prietor of Cheviot Farms. He writes that she is the dam or grand- 
dam o( winners at Madison Square Garden, Jamestown Exposition, 
Boston. Chicago, Cleveland, AUentown and Hagerstown. 



"I think so, and I think the cobby type is being ear- 
ned too far. Some of our best awards are going to birds 
minus their tails." — E. A. Haring. 

"The present Standard weights are fully sufficient to 
bring out the cobby and compact type and shape." — Paul 
Kyle. 

"Most of the birds that are winning prizes are over- 
weight, as called for in the Standard." — Archibald B. 
Dalby. 

"I think they are." — Henrietta E. Hooker. 

"Yes."— C. S. Byers. 

"I believe the present Standard weights are high 
enough." — E. B. Miller. 

"I think the Standard weights are all right for the 
present at least." — C. E. Fisher. 

"I think so. I have had no trouble with males as to 
weight, but if I had more weight on females I should have 
too much fat, which would hurt the laying."— J. M. Wil- 
liams. , ^, 

"Cannot see any reason to change weights. — W. H. 
Gififord. 

"We think the present weights are about right. It 
would perhaps be better if there were higher weights on 
Buffs, and perhaps Blacks, but if the weights of these va- 
rieties are raised, it would be difficult to bring the Whites 
up to weight." — Goodes and Palmer. 

"The Standard weights are to my opinion sufficient to 
bring out the large blocky type now demanded. The fan- 
cier must not lose sight of the utilitarian qualities that all 
breeds must have if they are to become ana stay popular. 
Get a large fowl, and as a rule the laying qualities of yonr 
birds suffer; and when you put them on the market for 
eating they are too large for most families and the butcher 



does not like to handle them — more especially in the 
cities." — Col. D. N. Foster. 

"I find that the Standard weights have to be exceeded 
to bring out the large blocky birds demanded. Nearly all 
my customers call for birds over Standard weight." — H. 
B. Prescott. 

3. Do not too many of our modern exhibition speci- 
mens show too much fluff, looseness of feathering, and 
rather too much shortness of legs? 

"An Orpington of true type ought not to have to de- 
pend upon loose, fluffy feathering to give the desired 
shape. The Blacks have loose feathers, which fact tends 
to emphasize the shape. The Whites and Ermines are 

more closely feathered, 
and yet as now perfected 
by the best breeders 
show the true Orpington 
type. This shows that 
loose feathering is not 
necessary to give the de- 
sired type. I have al- 
ways favored a compara- 
tively short leg for all 
Orpington s." — A. L. 
Goodwin. 

"Most emphatically, 
yes. I have no time for 
the Orpington that drags 
its fluff on the ground. 
Keep the shanks short, 
out not extreme." — H. 
H. Kingston, Jr. 

"Yes." — C. A. Mox- 
ley. 

"Yes. Any approach 
to the Cochin means a 
distinct deterioration, 
and extreme shortness 
of leg seems to go hand 
in hand with low egg 
production." — Milton W. 
Brown. 

"I like a bit of fluff, 
but of course it can be 
overdone. I think the 
short leg is being over- 
done. A large bird re- 
quires some length of 
leg to show it off prop- 
erly." — E. A. Haring. 
"I have not yet no- 



ticed too much fluff or looseness of feathers in the Buff or 
White classes; however, in the Black Orpington classes, 
particularly the hens, I observe too much fluff and also 
shortness of legs. An Orpington must be short in legs, 
but not as low as a Dorking, nor as high as a Plymouth 
Rock."— Paul Kyle. 

"Yes."— Archibald B. Dalby. 

"I know many have this feeling, but I have not wished 
to get too far from the Cochin type — then we have a Buff 
Rock, minus color of legs." — Henrietta E. Hooker. 

"No." — C. S. Byers. 

"I have always thought so, and have therefore bred 
closer feathers and longer legs. The birds seem to forage 
better and lay better, and mine are farm-raised and bred 
for profit and utility." — E. B. Miller. 

"I do not believe in the 'high' Orpington, and I like 
a good fluff. To my eye a medium low Orpington, with 
good fluff to round out shape, makes a very beautiful 
bird." — C. E. Fisher. 

"I do not like too much fluff, and find that those of my 
birds which are closely feathered are more profitable as a 
commercial bird than the loose-feathered fowl. I am not 
in favor of encouraging the shortness of the legs. If 
feathers are not quite so fluffy, they will not look so short- 
legged." — J. M. Williams. 

"There is not too much fluff, and when you lengthen 
the legs and take away the loose feathering, you will bring 
the Orpington to a type more like the Langshan. Some 
talk of changes in shape, and that will throw the birds 
nearer the Rocks in type." — W. H. Gifford. 

"There is a tendency to get the Orpingtons with the 
loose fluffy feathers, while the Standard calls for a tightly- 
feathered bird. I like to see them with the fluffy feathers. 



THE ORPINGTONS 



n 



although I have always tried to keep the Duke of Kent 
strain of Black Orpingtons to the tight feather, as the 
Standard calls for this." — David N. Foster. 

"Many specimens show too much fluff, but I seldom 
see them too short in legs. In general, I see too many 
long in legs — which is especialfy true of the Whites." — 
Goodes and Palmer. 

"I think some breeders have carried the shortness of 
legs a bit farther than the best good of the breed de- 
mands." — H. B. Prescott. 

4. Do you think the revised American Standard of 
Perfection, in placing more value on the shape and less on 
the color of Orpingtons, will prove of material benefit in 
obtaining more uniform type in exhibition specimens? 



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.Seccmd Cockerel, (.'liicago. 190ii. Bied and 

rai:?ed uy Goodes »& Palmer. Mar- 

cellus. Mich. 

"It should have been comprehended a long time ago 
by the rank and file of Orpington breeders that the ut- 
most value should be placed on shape and type, and the 
question of color made a secondary consideration. A few 
of the leading Orpington breeders were big enough to 
realize this, and the day was saved for the Orpington. 
All breeders who do any exhibiting at all must necessarily 
see the necessity of keeping to the type, sooner or later. 
This, and the position of the revised Standard of Perfec- 
tion, will aid materially in establishing uniformity of type." 
— A. L. Goodwin. 

"I have always championed type in Orpingtons in 
preference to color. Get tyoe first, then go after color. I 
think the revision referred to above is a step in the right 
direction." — H. H. Kingston, Jr. 

"Yes — and no. Yes, as to exhibition qualities: no, as 
to shape, which is wrong now. The Standard shape, in 
my judgment, is detrimental to the utilitarian qualities of 
this breed. I prefer a little more length of body and legs, 
for best results." — C. A. Moxley. 

"Decidedly, where judging is critical. After all, it will 
always remain to some extent a matter of view point of 
the individual judge." — Milton W. Brown. 

"I think shape and color go hand in hand, and I value 
one about as much as the other — at least, I put color a 
very close second. It is no easy trick to breed good col- 
ored Orpingtons, and it is hard to value good color too 
highly if combined with Orpington type. Once lost, it is 
not easily gotten again." — E. A. Haring. 

"I believe the revised American Standard of Perfec- 
tion should place more value on the shape of the Orping- 
tons and less on color. It is the peculiar Orpington shape 
which makes an exact and gratifying distinction." — Paul 
Kyle. 

"Yes."— Archibald B. Dalby. 

"I think both should be kept in sight, but the Stand- 
ard may help." — Henrietta E. Hooker. 

"Yes." — C. S. Byers. 

"I believe many breeders have lost ground on shape 
of birds in their attempts to improve the color, and I think 
they would do well to breed for shape and size, and let 
color go — that is, for the next five years; for I believe they 



will not lose much in color and will gain much in shape 
and size." — E. B. Miller. 

"The revised American Standard of Perfection, in 
placing more value on shape than on color, will, probably 
bring better shaped birds to the show room: but I am 
wondering if it will not be at the sacrifice of color. I have 
seen better shaped Orpingtons, in my opinion, the past 
year, than I have colored ones. The Buff color is not 
what I should like it to be, and if we are to drop color and 
breed for shape, I think it is surely a serious mistake." — C. 
E. Fisher. 

"Yes, by all means." — J. M. Williams. 

"I think we should put all the value we can on shape, 
and no less on color. Some specimens exhibited last 
winter were small because of late hatches, but having been 
housed early, they had better color. If we are going to 
have Orpingtons, let's have them low and cobby, and un- 
like Rocks and Langshans."— W. H. Gifford. 

"We should think it would help. The color gives us 
less trouble than shape." — Goodes and Palmer. 

"I think it would be of greater benefit if more stress 
were laid on shape than on color, as every one knows 
what the color should be, while hardly any two judges 
have the same type in mind when they are judging; and 
the same is true with the different breeders. This is the 
reason that a bird will score differently under different 
judges. These things should be made very plain in the 
Standard and judges should conform to the Standard, re- 
gardless of what their opinion is as to how an Orpington 
should look." — D. N. Foster. 

"I do. I consider shape of the first importance." — H. 
B. Prescott. 

g 




sew- ORPINGTON CK'R'L- 

HEAblHfr OME O^ THE BREEDINQ- ^ARBS KT 

RlbGE. VIEW FARMS W\LLOUQHB\ OHIO. 



CHAPTEIR IX 



Orpingtons As Utility Fow^l 

Kelative Value of the Three Standard Varieties as Layers and Meat Producers 
Carefully and Clearly Presented 



KdwBrd Brown* 



Eotland 



Editor's Note:— The following excellent article, giving the relative merits of the Black, White and Buff Orpingtons 
as utility fowls, was written by Professor Brown, who has devoted many years to the study of the practical qualities of 
all domesticated races of poultry and which appeared in "The Illustrated Poultry Record," December, 1908. 



POPULARITY is a lickle jade, with hens as with 
humans. The fact of a race of poultry attaining 
a large measure of public favor for a time is no 
proof of its virtues. Breeds rise and fall in gen- 
•eral estimation without any apparent reason. Some are 
boomed into prominence, ascending with meteoric bril- 
lancy, and, after a shower of pyrotechnics, disappear, 
coming down like the proverbial stick. Others have to 
fight for their recognition at first, and only succeed when 
vthey have proved their merits. Yet inore are slow in win- 
•ning a place, but hold it for a considerable period when 
secured, ultimately descending into semi-oblivion with 
slow and graceful steps. A few appear to withstand both 
prosperity and adversity, reasserting themselves again and 
yet again. All, however, serve a purpose — if we can but 
recognize it — contributing their share to the progression 
of the poultry industry. The final court of appeal with 
respect to any breed is not its beauty or its coloration, but 
the practical nature of its qualities. Otherwise the popu- 
larity attained is limited or evanescent. 

Many, nay most, breeds have suffered more from their 
supporters than their critics. "Save me from my friends" 
may be the cry of all grades. Some years ago, when writ- 
ing to an American friend, I said that "if we believed every- 
thing claimed for the Orpington we should expect to find 
it the only breed on the Plains of Heaven — if fowls are to 
be found there." This was not stated with any desire to 
minimize the economic qualities of the race, which are 
great, but to show that exaggeration is met with even 
where it is least needed. And certainly no breed has re- 
quired such exuberant advocacy less than the one under 
review. Its sterling merits have been widely recognized, 
more in one variety than in others. They speak for thein- 
selves, which is ever the best form of advertisement. 
Idealism is necessary, we suppose for progress. We like 
to hug our vain conceits. But when those who are less 
blinded by personal predilection or interest humbly ven- 
ture to point out that there may be weaknesses which we 
had omitted to notice, surely these gentle souls should not 
be regarded and attacked as if they were minions of the 
Evil One. I can say this with respect to the Orpington, 
a race for which so much that is favorable can be stated, 
an the hope that even if the conclusions arrived at may 
mot be entirely and completely favorable, I may receive a 
measure of absolution. 

For the purpose of the present review it will be neces- 
sary to confine our attention to three varieties, namely, 
the Black, the Buff, and the White. The others, whose 
number I am frankly uncertain about, are at present 
purely exhibition stock and have yet to prove their 
economic value. However, much fanciers may wish to 
multiply varieties, utility poultry breeders are well ad- 
vised to abstain from speculations of that kind. Hence I 



do not propose to burden these remarks with details of no 
real value. "Handsome is as handsome does," and we are 
specially interested in the "does" side of things. If the 
exhibitor will kindly improve these sub-varieties on prac- 
tical lines we shall be glad; but we want to know as soon 
as he has done so, and before he has had time to ruin 
them by undue exaltation of arbitrary and useless points. 
Probably they may never be of any real service, in which 
case we are content to leave them to him entirely until 
the crack of doom. 

Taking the last three of the varieties named first, by 
reason of the fact that there is least to be said respecting 
it, as it has yet to prove its value fully, up to the present 
it has not been adopted widely. A few breeders have in- 
troduced it, but hitherto it has been mainly in the hands 
of specialist breeders or exhibitors. Last year, when in 
Denmark, I was interested to find that at a breeding center 
in that country the White Orpington was exclusively kept 
and was being distributed with the object of securing 
tinted shelled eggs and improving winter laying, both of 
which had been achieved. On that side it is more than 
probable that the White Orpington will prove of great 
service, although it has fairly good table properties. Like 
the Blacks, it is heavier in bone than the Buffs, and conse- 
quently takes longer in attainment of a killing condition, 
whilst the structure of body indicates more thigh develop- 
ment than is desirable in a first-class table fowl. Hence, 
in spite of its white legs, flesh, and skin, the Danes appear 
to be right in regarding the flesh qualities of this variety 
as of less importance than its productiveness as a layer. 

For the spring chicken trade it is less serviceable than 
as a well grown winter fowl. At the Danish breeding 
center of Sejling, as recorded in my "Report on the Poul- 
try Industry in Denmark and Sweden" a flock of White 
Orpington hens averaged 74 eggs from November 1, 1906, 
to March 3, 1907, that is in four months. There was con- 
siderable variation in the laying, varying from 93 to 210 in 
the twelve months. But, the report states, "out of 46 
hens trap-nested, five produced less than 120 eggs and nine 
less than 130, so that the average was good." The eggs are 
excellent in size and nicely, though not deeply, tinted. 
My own judgment is that the breeders will be well ad- 
vised to pay special attention to the development of egg 
production in this variety, even though the flesh properties 
are sacrificed to some extent, rather than attempt to run 
both together, as I do not anticipate that it will ever be 
of much service as a table breed. It is the direction named 
that the greater profit will be obtained. 

The first of the Orpington family was the Black, in- 
troduced twenty-two years ago, the popularity of which 
grew very rapidly indeed. There can be no question thai 
they met admirably a need arising from the great exten- 



THE ORPINGTONS 



73 



sion about that period of poultry-keeping in suburban and 
manufacturing districts, where a dark plumaged fowl is 
almost a necessity, and where a bird of quiet disposition, 
willing to submit itself to a restricted environment, yet 
vigorous and economically profitable, is sure to command 
a large amount of favor. For such conditions the general 
purpose type fowl was more suitable than the non-sitters. 
Some of the older races of this class were losing vigor, 
and the Black Orpingtons "filled the bill." It is a large 
fowl, hardy, a good winter layer, but not very prolific, the 
eggs having a moderate tint of shell. It is somewhat heavy 
in bone and, therefore, rather slow in growth, but this, if 
not an actual recommendation, was no disadvantage under 
the conditions named, and to many poultry keepers the 
uniformity of color was a decided gain. It has been 
claimed that this variety is a first-class table fowl, but that 
cannot be conceded. That it is fairly good may be freely 
acknowledged. The meat is too much upon the thighs to 
take the highest place, and as it is grey rather than white 
in flesh and skin, it can never hope to attain the supreme 
rank. The flesh is abundant, however, and well flavored. 
Signs are evident that the Black Orpington has largely ac- 
complished its purpose, and under suburban and other like 
conditions, where all-round qualities are desired, it may be 
safely recommended. 

Probably the most popular variety of fowl is the Buff 
Orpington, in spite of the fact that it does not equal the 
White Leghorn or the White Wyandotte as an egg pro- 
ducer, or the Sussex, the Bresse, or the Dorking for its 
table properties. Nor is it on the exhibition side that its 
reputation is wholly built, though in that respect it occu- 
pies a leading position in this country. What, then, may 
be asked, is the explanation? To which we may answer 
that it is the combination of qualities and its adaptability 
that account for the unique position held by the variety. 
The fact cannot be gainsaid that at home and abroad it 
has deservedly won the place now occupied by it. Through- 
out the United Kingdom practical poultry keepers have 



adopted it to a very large extent. During my visits to 
Hungary in 1902 and 1904 I found that it was extensively 
bred, and that the agricultural authorities in that country 
were advocating its dissemination as the breed specially 
suitable to meet the growing trade for eggs and chickens. 
Two years ago I found it had been received with marked 
favor in Canada and it is making its way slowly but stead- 
ily, in the United States. The same was seen to be the 
case in Sweden last year, and this season hundreds of 
Buff Orpingtons have been distributed in the Province of 
Scane by the Agricultural Society in that country. We 
know, also, that large numbers have been exported to the 
colonies and foreign countries. The secret is found in the 
combination of tinted shelled eggs met with in very few 
races. It is a fairly good layer, especially in winter, and 
is certainly good in meat qualities, whilst its quiet tem- 
perament makes it easily restrained. Moreover the con- 
siderable infusion of yellow blood which it embodies 
enables it to be kept upon heavy soils where other white- 
fleshed races would not thrive, even though the lighter 
soils are more favorable for obtaining the best results. 

One great advantage which the Buff Orpington pos- 
sesses over other members of the same family is in the 
distribution of the flesh found thereon. Light in bone, it 
does not carry so much muscle upon the thighs and the 
flesh is exceedingly well developed on the sternum, whilst 
that flesh is white and cobby. In length of body it cannot 
equal some other breeds, but the plump and well-filled 
skin gives it a pleasing appearance. We have not found 
this breed a rapid grower, in which respect, however, it is 
better than many of the heavy breeds. The eggs are a 
little small, and here improvement ought to be secured. I 
am convinced, however, that breeders should pay most 
attention to the table qualities of the Buffs, and by striving 
to maintain lightness of bone, to keep the wings large, and 
thus tend to improve the breast qualities, retain and ex- 
tend the qualities which have made it popular. Plumage 
coloration is of very secondary importance. 



Orpingtons in International E^^ Layinj^ Contests 



D. E. Hal( 



THE following contests that are generally spoken of 
as the Australian contests, have demonstrated some 
interesting facts, and one is, that the Orpingtons 
are a great all-around fowl, a fine winter layer and one of 
the most profitable breeds that have been entered in the 
contests. 

The second annual contest which was held at Hawkes- 
bury Agricultural College, K. S. Wales, 1903-04, was won 
by a pen of S. L. Wyandottes with an average of 218 eggs 
each. 

Black Orpingtons were second, with an average of 
212 1-3 eggs each. There were 14 pens of Black Orpingtons 
entered, which laid 14,118 eggs, or an average of 168 3-42 
eggs per fowl. 

The third annual contest held 1904-05, at the same 
place, was again won by the S. L. Wyandottes, while the 
Black Orpingtons stood fifth. 

The Wyandottes laid 1224 eggs or an average of 204 
eggs each. The Orpingtons laid 115S eggs or an average 
of 1921/^ eggs each. 

There were 18 pens of Black Orpingtons entered, 
which laid 17,224 eggs, or an average of 158 13-17 eggs 
each. 

There were 10 pens of Buff Orpingtons, which laid 
8677 eggs, or an average of 144 37-60 eggs each. 

For the three months winter test, the Black Orping- 
tons stood third and were also third, for the market value 
of eggs for the 12 months. 

The reports show that the weather throughout the 
rainy season was exceptionally bad, keeping the ground 
soaked most of the time, causing very damp, chilly, dis- 
agreeable conditions. 



The fourth annual contest was held at the same place, 
1905-06, the Single Comb White Leghorns winning first 
prize, with an average of 235 1-6 eggs each, a grand record 
for that time. The Black Orpingtons won eighth place in 





BLACK ORPINGTONS ENTERED BY MR. W. WILD. 
LAKE ALBERT. 

Winners of Second Prize for greatest number (1,274) of eggs 
laid during the twelve months at the Second International Twelve 
Months' Laying competition. Hawkesburv Agricultural College. 
April. 1903-March, 1904. Eighth Prize tor first six months (winter) ; 
and Fifth Prize for market value. 

Australian Egg-laying Contest 
The year before, two parts corn, to one part wheat 
was fed, among other feeds, and during this third contest, 
there was two parts wheat to one part corn fed, thereby 
demonstrating that corn is a better food for egg produc- 
tion, than it has been given credit. 



TYPICAL LAYING HEN 
One of the Australian Egg-laying Con- 
test Black Orpington winners that aver- 
aged 177 eggs per hen during the 1908-09 
contest, A typical hen from Mr. Wild's pen. 

this contest, the winning pen laying 1188 eggs, or an aver- 
age of 196 eggs each. 

There were 19 pens of Black Orpingtons, that laid 
18,011 eggs, or an average of 157 113-114 eggs each; a 
pretty fair average for 114 fowls. 

There were 5 pens of Buff Orpingtons entered, that 
laid 4,727 eggs, or an average of 157 17-30 eggs 
each. 

The general utility prize, open to hens averaging 
at least 6 pounds in weight and laying eggs averag- 
ing not less than 24 ounces per dozen, was won by 
the Black Orpingtons. 

While it was a grand honor to win the laying 
contest, it is also a great honor to win the general 
utility prize, for it is the general utility fowl that is 
in demand today. 

The reports of the fifth annual contest held 
1906-07, and the sixth annual contest held 1907-08, we 
have been unable to get. 

The seventh annual contest for 1908-09 ended as 
follows: White Leghorns laid the most eggs, namely, 
1,379, or an average of 229 5-6 eggs each. The S. C. 
Black Orpingtons were second with 1,288 eggs or an 
average of 214-2-3 eggs each. 

There were eleven pens of Black Orpingtons 
entered in the contest and four pens of White Orp- 
ingtons. The average number of eggs laid by the 
Blacks were a fraction over 177 eggs per hen. The 
Whites averaged a fraction over 115 eggs each. 

The highest number of eggs laid in one month was 
laid by a pen of Black Orpingtons, 159 eggs, or an aver- 
age of 26^ eggs per hen, a wonderful record for one 
month. The Black Orpingtons made the largest net profit 
per hen as they laid the best, when eggs were high. 



Buff Orpingtons Ideal Market Fowl 



sorders 



I PREFER the S. C. Buff variety on account of their 
beautiful plumage and for the further reason that I 
live in the city, and believe that they will stand close 
confinement and not show the dirt as much as the other 
varieties. I find that they will be fully feathered at the 
age of six to eight weeks and that they will weigh two 
pounds by the time they are fully feathered. 

They will begin laying at the age of about five months, 
if forced, but as the forcing is liable to ruin them as two- 
year old breeders, I try to lengthen the time to five and a 
half to six months. By doing this you are also able to 
grow larger birds and the progeny will be the better for 
the delay. 

The hatching of show birds depends on the manner of 
handling them before the shows. I make it a practice to 
hatch during each month from January to July 1st, but find 
that the birds hatched in May and June will make the best 
showing, if large enough, and there is no doubt but that 
they will be up to Standard weight if given proper care 
and food. 

I use trap nests in all my breeding pens and keep a 
record of the number of eggs laid by each female during 
the breeding season, but have never kept them for the 
whole year, so cannot give yearly records. I have but one 
female that laid 117 eggs in 126 days and a pen of six 
pullets that averaged 108 eggs in the same time. In mat- 
ing my pens I use only progeny from my best layers and 
by doing this year to year, hope to improve the whole 
flock. 



I have always found a ready sale for all the birds I 
could raise. In fact last year I did not have a bird to sell 
after the first of March. The demand for high-class birds 
is on the increase in the west and the western breeders 
are being educated to buy the best as they find it pays in 
the end. The price does not seem to matter so long as 
the best of quality is furnished. 

The color of the skin and legs seem to increase the 
demand in the local market as they present a cleaner ap- 
pearance when dressed. If the Orpington Standard was 
to be changed to read yellow legs and skin, I feel that 
the popularity of the breed would decrease to such an ex- 
tend that they would be diopped in a few years. In fact 
it would be hard to tell them from the Buff Rocks, as a 
great many breeders do not seem to be able to tell the 
difference in shape, if you take their birds as an example 
of their judgment. 

If I were to make an ideal all around fowl it would 
be the same as the S. C. Buff Orpington is today, as I 
believe they come as near filling the wants of the fancier 
and general breeder as any variety we have in the Stand- 
ard. They will lay in the most severe winter weather 
when eggs are high in price as well as late in the fall when 
other varieties are resting. 

The chicks will grow more ounces in a given time than 
almost any other kind of chickens. They are very hardy 
and are not as susceptible to diseases as are some of the 
other varieties. In fact the Orpingtons are the only bird 
as far as I am concerned. 




A partial bird's-eye view showing houses and yards at 
Hawkesbury Agricultural College, New South Wales, 
where are held the well-known Australian Egg- 
laying Contests. 



CHAPTEIR X 



Conditioning and Training Fom^Is for Exhibition 

Training and Posing Necessary. What to Feed. Milk as a Conditioner. Importance of Dry Sonud Grains, 
Animal and Vegetable Foods. Health, Vigor and Stamina Fsseutial to Snccess 

J. H. Drevenstedt 



THE fact of a bird being well fed and groomed, show- 
ing splendid condition, while absolutely necessary 
and essential in competing for the prizes at our 
modern poultry shows, is not always sufficient in a tight 
place where two specimens are about equal in merit and 
in condition. This is where proper training of the show 
specimens will often determine the result. We remember 
an instance of this kind which occurred at the Madison 
Square Garden ten or more years ago. It was in the 
palmy days of the Buflf Cochins when such noted fanciers 
as the Sharp Bros, of Taunton, Mass., and Adams, Purdue, 
and Young of Orange, N. J., made great entries of the 
once famed Bufifs. The pick of English and American 
flocks could be seen at the 
Garden in those days. The 
manager for Messrs. Sharp 
was an experienced condi- 
tioner and had his charges 
in beautiful fettle. Their 
plumage glistened and ev- 
ery little detail was looked 
after so that no fault 
could be found with groom- 
ing. 

George Purdue, a past 
master in the art of feeding 
and conditioning birds, had 
his birds in equally fine con- 
dition as those in charge of 
Mr. Marshall. Bue he went 
just a little beyond that, he 
had his birds trained to the 
hour. No sooner was one of 
these birds touched by the 
judge's stick, than it would 
seem to know what was 
wanted and the proper pose 
was seldom lacking. One 
huge scholar especially was 
an apt scholar and would 
stand and look his prettiest 
when handled by the judge. 
And that pose won the blue 
ribbon. 




-^JO.Jtfc 



Edward B. Thompson, 
of Barred Plymouth Rock 
Ringlet fame, is another 
great believer in training his 
show birds. At a show held in Troy, N. Y., in the early 
nineties the creator of the famous Ringlet Rocks ex- 
hibited a cockerel that "did stunts," to use Mr. Thomp- 
son's expression. In other words the bird was a great pet 
and was taught to jump over rods and through the arms 
of his owner, remain in a statuesque pose when stroked 
under the lower mandible or touched with the judging 
stock. It is needless to say that this bird attracted much 
attention, especially from the judge who simply could not 
resist the temptation to put the blue ribbon on its cage. 
The famous old Plymouth Rock hen, "Helen of Troy" 
was another one of Mr. Thompson's trained troupe of 



Wih'HEROf RRST. NEW VoRK.DEC.Zr,l9"9-JAN.;.i9P. 



BUFF ORPINGTON COCK 



performing chickens. The cockerel he exhibited at 
Madison Square Garden and won the blue ribbon with, 
was most carefully trained and a splendid actor in the 
show pen. It is not going "behind the returns" to say that 
this training was largely responsible for the award going 
to the cockerel, for there were several other cockerels 
there that some breeders preferred to the winner, but 
they lacked that finishing touch without which the 
chances in a hot class at a Madison Square Garden Show, 
are greatly reduced. 

A bird that has not been retarded in its growth from 
the time it was hatched until nearly feathered out, is 
easily conditioned for the show. There is nothing better 

than sound red wheat and 
Canadian flint corn to put it 
in condition when the birds 
are at liberty and have a 
good pasture to forage over. 
When finished indoors, more 
care must be taken in using 
the proper grains. A mix- 
ture of cracked corn and 
crushed oats in equal parts 
makes the best dry mash 
with red wheat for a whole 
grain. Granulated beef 
scraps of the best sterilized 
brand, given in small quan- 
tity twice a week will fur- 
nish the cheapest and best 
animal food. Vegetable food 
ise best supplied by either 
mangel wurzels, cabbage or 
lettuce leaves. But there is 
just one food that is super- 
ior to all others in bringing 
birds up to a high condition 
and that is milk. 

Milk as a Conditioner. 
An English breeder in 
a recent issue of Poultry 
speaks of the value of 
milk as follows: "Now- 
adays condition plays such 
an important part in the 
successful exhibiting of a 
bird that only two or 
three weeks special feeding 
will ensure its being put down in first rate form. Per- 
sonally, I think the finest 'conditioner' there is, and the 
finest 'conditioner' that could be desired is milk and from 
what I have seen among big Rock and Wyandotte ex- 
hibitors in the North and elsewhere, I should say this 
opinion js shared by a good many. The extraordinary 
value of it in this direction is, I believe, known to but 
few amateurs; at any rate, very few take advantage of it 
in any useful way. To be really efficacious, it must play 
a part in almost everything the fowl eats or drinks for at 
least a fortnight. The drinking troughs must be filled 
with it twice a day, and the mashes likewise must be 



THE ORPINGTONS 



77 



greater force to the large prototype, the Exhibition 
Game. The decadence of the latter as a popular show 
fowl has been a source of regret to many old line fan- 
ciers, who bred this aristocrat of featherdom for pure love 
of the Game fowl." 

Exhibition Games cannot be raised in close quarters 
and without proper care and environments. They can be 
raised in the mountains of New York and New England, 
if allowed the freedom of range their nature demands, 
and their constitution is dependent on. To obtain the 
hard feather, the muscle and bone that make the Game 
fowl the athlete of all fowl, requires open air culture and 
the simple life. This means hardiness and splendid 
physical condition, which no artificial methods have been 
able to supplant. In fact, if you wish to raise superior 
Games and Game Bantams, the latter may not be the only 
way, but it certainly is the easiest way. 

This reminds us of a little experience we had in 1888, 
the year the Newburg, N. Y. show was held. We had a 
pen of Golden Spangled Hamburgs on exhibition, which 
by their fine condition attracted the attention of Sherman 
Hartwell, a veteran breeder of Partridge Cochins from 
the Nutmeg State. Mr. Hartwell asked us how we got 
these birds in such fine shape and we informed him that 
they were farm raised, well fed and had never been in- 
doors since they were old enough to roost in the trees 
of an apple orchard, and we picked out the pen by lan- 
tern light from the flock that roosted in an open shed 
after they had been taken from the trees in November. 
"Well," remarked Deacon Hartwell, "that's about the 
way I condition my Partridge Cochins, but of course they 
can't fly high enough to roost in trees, so they take to 
the nearest fence." 

It is needless to say that while such methods were 
productive of good results 20 or more years ago, they would 
not do in this age, when every bird must be prepared 
weeks before a show to get a place in the awards. The 
principle was correct as far as health, vigor and stamina 
was concerned, but the finishing touches had to be put on 
under cover where rain and sun could not affect the new 
plumage. The latter is especially important in the pre- 
paration of bufi fowl for the show. To pioduce a buff 
bird in "silk attire" requires very careful handling. Suc- 
cessful breeders of buff varieties of poultry are very care- 
ful in providing the proper quarters for their growing 
young stock and the moulting old ones, especially in the 
fall of the year when the new feathers begin to push 
forth from the old ones. Shade from the sun and shelter 
from the rain are the two important factors in the ulti- 
mate success of producing rich golden bufif plumage. One 
very successful breeder of Buff Cochin Bantams keeps 
his young and old stock under cover from the time the 
new plumage starts until it is fully growiv Breeding 
Cochin Bantams, he naturally keeps them in a small area, 
to retard any growth toward legginess and to increase the 
length and retain any volume of the foot feathering. The 
same rule will apply to But?, White, Black and Partridge 
Cochins. 

With Brahmas we believe Old Dame Nature is the 
best "conditioner." Give the Light Brahma the range, 
the exercise, and the same sound grain, breeders of Ply- 
mouth Rocks, Wyandottes and Rhode Island Reds give 
their fowls, and you will have Brahmas that are correct 
in type and second to none in egg production and market 
properties. The Brahma is not a Cochin, consequently 
does not require a restricted range and close confinement 
to grow a huge bunch of feathers on body, fluflf and legs 
and toes. Like the American varieties, they will require 



nlixed entirely with it. Given this continually, the birds 
that are intended for show will quickly come to hand 
and be in prime condition when they are wanted. The 
other items of dietary should be quite as usual. Spe- 
cial dieting and extra feeding are quite unnec- 
essary and indeed undesirable because show fowls thrive 
far better when treated like ordinary beings, and it is my 
experience that the more one fusses about one's best 
birds, the worse they fare and the less keen become their 
appetites. They must be kept clean, however, and every- 
thing around them must be clean and neat. Time spent 
attending to these matters is time well spent. Vessels in 
which milk has been placed require special attention as 
milk is apt to coagulate in the bottom, the eflfects of which 
are far from salutary." 

The above advice is sound and, if followed, good re- 
sults are bound to follow. Milk is not fed as extensively 
to chickens in the United States as in England and Can- 
ada except in a few localities near Philadelphia and 
Washington where milk fed chickens for market are 
largely and profitably produced. But there are a few 
fanciers who fully realize the great value of milk, and one 
in particular, George W. Mitchell, uses a liberal supply 
to grow his famous Partridge Cochins, while his man- 
ager, Adolph Anderson, has produced the largest and 
finest White Cochins in the country by using the milk 
diet liberally. Mr. McNeil of Canada is another believer 
in milk as food, and where length of feather is desired, 
the lacteal fluid is superior to all other foods. Years ago, 
when engaged in dairy farming, we used considerable 
milk for the young chickens giving it to them from the 
start, but we diluted it with one half boiling water, which 
we found kept the milk in better condition in warm 
weather. 

Grain Foods 

There are prepared grain foods on the market that 
are excellent for conditioning fowls in confinement, but 
our advice to the purchasers is: Be sure to buy the best 
regardless of the price. Grain is high, that is sound 
sweet wheat, barley, oats or corn, and no such thing as a 
"cheap ration" should be considered. 

As to Games and Game Bantams, we will say that the 
best way to condition such birds is to provide unlimited 
range, in the woods if possible, feed them a giound oats, 
barley and dry bran mash, using one-third by weight of 
each, with sound wheat and Canadian flint corn as a 
scratching food. 

Dan Clayton, the most successful breeder of Brown 
Red Game Bantams in England is a great believer in the 
value of Canadian corn as a food for his Bantams. His 
birds are raised in movable coops on grassy plots and 
have unlimited range. The corn seems to put them in 
prime condition, bringing out the luster of the plumage 
in a remarkable degree. 

Pigeon fanciers are well aware of the value of this 
yellow corn, and chicken fanciers would be if they rea- 
lized its value as a conditioning food. The high price, 
however, has acted as a barrier to its more extensive use. 
Canadian flint corn is the small variety of maize known 
in the LTnited States as Dutton corn. It is a very hard 
grain when old, and the harder the grain, the better the 
result will be. It keeps the chickens busy grinding it, and 
this has a beneficial influence on the health of the birds. 
Birds fed and reared in such a way need no condition 
powders to stimulate their appetites or improve their 
condition. Although the above comments were written 
with the Game Bantam in view, they will apply with even 



78 



THE ORPINGTONS 



very little conditioning prior to a show, if they have haM 
a bountiful supply of ozone and range on grassy lawns 
or pastures. 

Natural Conditioning 

Some of the best conditioned White Leghorns we 
ever saw were raised in Western New York. They were 
hatched in incubators and placed in brooders, the latter 
being set along the edges of a growing field of corn; as 
the corn grew up the little Leghorns had the time of their 
lives scratching in the rows and getting the warm May 
and June sun. When the stalks of corn towered way 
above their heads in the broiling sun of July and August 
the rapidly maturing Leghorns enjoyed the grateful shade 
and grew into handsome, vigorous specimens that were 
pure white in plumage and sporting rich yellow legs and 
beaks. They needed no further conditioning except to 
clean the legs and rub the combs with a little vaseline; 
the plumage would shine if rubbed with a silk handker- 
chief. Later in the fall the birds were housed, of course, 
and those selected for exhibition were placed in roomy 
pens, the floors of which were covered with straw or 
shavings and kept scrupulously clean. They won about 
as many prizes in strong competition as modern birds, 
specially prepared and washed do in these days. 

Assuming that birds have been properly conditioned 
and trained, we come to the final preparation for the 
showroom and that is grooming the plumage, the combs 
and the legs. 

Washing White Birds 

The following method of washing white fowl is em- 
ployed by one of the largest exhibitors in the country: 

"Having selected or purchased the birds you intend 
to show, it behooves you to have your birds, when placed 
before the critical eye of the judge, appear in the best 
condition possible. About ten days before the show select 
your birds and place them singly, or if to be shown in 
pens, place your four pen females together, to prevent 
fighting when you put them in the exhibition coop, in a 
room or large coop. If you have no regulation exhibi- 
tion coops it will pay you to buy two or three. Bed the 
coops with cut straw, if possible, or coarse shavings. 
Feed the birds a variety of grain with some green food. 
Keep grit before them all the time as well as fresh water. 
Handle the birds all you can, being careful not to break 
a wing feather, for remember your Standard says cut one- 
half point for every broken wing feather. Take your 
latest illustrated Standard, if you have one, and if not 
buy one, for you cannot select exhibition birds without a 
Standard. 

"If you have a small number to exhibit, prepare to 
wash your birds four days before the show. First, clean 
up your coops nicely, putting in fresh straw, and see to it 
that there is no dust on side of coop, on wires or in the 
room. If possible, have a warm place to wash your birds. 
Heat a boiler of soft water and secure four washing tubs. 
In the first tub place four inches of luke-warm water, 
just warm enough to cut dirt nicely. In tubs two and 
three place five or six inches of luke-warm water. Have 
tub four nearly full of water, with chill off. This tub is to 
be used for the bluing water. Make bluing water a little 
stronger in blue than if bluing white clothes. Take a 
cake of Ivory soap, a soft sponge, several Turkish towels 
and a couple of palm-leaf fans and you are reidy. 



"Place bird in tub number one, thoroughly wetting 
the feathers in every section of the plumage. Keep left 
hand on back of bird, so it cannot fly out of tub. Always 
rub with the plumage, never against it. After you have 
the bird wet, use soap, beginning at head and hackle, 
washing clean; then the back, tail, fluff, breast and body 
in rotation as named. After you have washed the bird 
clean, get all the vyater you can out of plumage and then 
place bird in tub number two. Thoroughly rinse bird, 
taking a sponge and getting clean water through every part 
of plumage, using one hand to loosen the feathers. Take 
plenty of time for this and when you have all soap washed 
out, place bird in tub number three and do the work over 
again. In this way you are sure to get all soap out of 
the plumage. 

"Washing birds is not such a difficult job once you 
get the knack. After getting all water possible out of 
plumage, dip bird in bluing water, letting it drain, and 
then get all water possible out of plumage again. Now 
place bird on a barrel covered with clean cloth so there 
is no danger of the bird getting dirty; take sponge and 
get all water possible out of plumage, with the towel dry 
plumage as much as possible, then take fans and fan 
bird, all the time picking out the plumage, that is separat- 
ing the feathers. This will make bird fluffy and fine when 
dried. Place bird in a warm room ^r near a warm stove, 
not too close to a hot stove, for the heat will curl the 
damp feathers, and ruin your work. In a few hours the 
bird will be dry and as white as snow. 

"The bird is thoroughly dry, now you must clean its 
legs, every scale must be cleaned the same as you would 
under your finger nails, toes and all. Then rub with sweet 
oil and alcohol, half and half, to brighten and smooth of? 
the knife scratches. 

"For head and face, just cleanse while in the show room 
\yith witch hazel, or the sweet oil mixture; not too much 
or too often with the witch hazel, as it will cause a white 
scale to form all over the head. If you have done your 
work well, your bird is at his best and ready for the judge 
and you have, in a perfectly legitimate way, put from two 
to five points on him." 

In looking over Barred Plymouth Rocks, or any other 
parti-colored variety, it is necessary to examine every 
section and remove the old or dead feathers. This is 
perfectly legitimate and does not constitute what some 
would call "faking." It is also a well known fact that 
Barred Plymouth Rocks need just a little more plucking 
than simply removing the old or dead feathers. An oc- 
casional black feather needs to be removed or perhaps 
a poorly placed or poorly barred one. In Silver Wyan- 
dotte females the backs may need looking after. Over- 
lapping feathers sometimes destroy the harmony of the 
lacing. The same applies to other laced varieties of fowl. 

If every breeder who exhibits his birds at poultry 
shows will be as careful in getting them fit, as he or she 
is careful to appear in the best "bib and tucker" at a 
social or church gathering, there would be less fault 
found with condition birds in the showroom, and much 
more satisfaction gained by winning prizes on birds be- 
cause they were "fit as fiadles." Every legitimate means 
should be employed to win a prize, but "faking," as de- 
fined in the American Standard of Perfection is made 
unlawful by the Association rules and should not be 
practiced. 



MQMEY-IMAKiNG 
POULTRY IINFORMATIOIN 



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